Roasted Garlic-Parmesan Cauliflower Bake
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Updated November 13, 2018
cups cauliflower flowerets
teaspoon garlic powder
cup grated Parmesan cheese
cup Progresso™ Panko Italian style crispy bread crumbs
Heat oven to 425°F. Lightly spray rimmed baking pan with cooking spray.
In medium microwavable bowl, place cauliflower and water. Cover; microwave on High 6 minutes; drain. In small bowl, mix 2 tablespoons of the melted butter, the garlic powder and salt; pour over cauliflower in bowl. Carefully stir until coated. Sprinkle with cheese; carefully stir to coat. Arrange in pan. Bake 15 to 18 minutes or until cauliflower is tender and lightly browned in places.
Meanwhile, in 8-inch skillet, heat remaining 2 tablespoons melted butter and the bread crumbs over medium heat. Cook 6 to 8 minutes, stirring constantly, until golden brown. Remove from skillet.
Stir bread crumbs into cauliflower, and serve.
- Panko is a Japanese-style bread crumb that is crisper and slightly larger than traditional bread crumbs.
- Toasting the panko bread crumbs with butter in a skillet produces a very crunchy result.
- Partially cooking the cauliflower in the microwave before roasting shortens the oven time and results in a crisp-tender texture.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.