Crunch and zing are often missing from the holiday spread; these crispy, cheesy cauliflower florets with fresh lemon-parsley sauce achieve both. Serve with classic holiday dishes at Thanksgiving, or with roasted fish or a simple pasta toss on any weeknight. A thorough coat of cooking spray on the cauliflower will help the breading adhere and keep the florets from drying out as they bake. Finely grated Parmesan will go further in the breading; use a microplane or pulse in a food processor until finely ground.
6 cups cauliflower florets
1/4 cup fine whole-wheat breadcrumbs
1 tablespoon grated lemon rind
3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper
Calcium 12% DV
Potassium 8% DV
Added sugars g
How to Make It
Preheat oven to 400°F.
Place cauliflower in a bowl; coat cauliflower with cooking spray. Add breadcrumbs, rind, and 1/2 cup cheese; toss well to coat. Arrange mixture on a foil-lined baking sheet; bake at 400°F for 20 minutes or until cauliflower is golden and tender.
Combine shallots and remaining ingredients in a bowl. Arrange cauliflower on a platter; spoon parsley mixture evenly over top. Sprinkle with remaining 1/4 cup cheese.
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