Roasted Garlic-Parmesan Cauliflower Bake

This super-simple side is loaded with cauliflower roasted in butter, garlic and Parmesan cheese and tossed in panko bread crumbs. Bread crumbs.MORE+LESS-

Updated November 13, 2018

Make with

Progresso Breadcrumbs

6

cups cauliflower flowerets

1/2

teaspoon garlic powder

1/4

cup grated Parmesan cheese

1/2

cup Progresso™ Panko Italian style crispy bread crumbs

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• 1

  Heat oven to 425°F. Lightly spray rimmed baking pan with cooking spray.

• 2

  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.

• 3

  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.

• 4

  Stir bread crumbs into cauliflower, and serve.

Expert Tips

• 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.

Nutrition Facts

Serving Size: 1 Serving

Calories

230

Calories from Fat

130

% Daily Value

Total Fat

14g

22%

Saturated Fat

9g

43%

Trans Fat

1/2g

Cholesterol

35mg

12%

Sodium

600mg

25%

Potassium

490mg

14%

Total Carbohydrate

19g

6%

Dietary Fiber

3g

13%

Sugars

3g

Protein

6g

Vitamin A

8%

8%

Vitamin C

60%

60%

Calcium

10%

10%

Iron

6%

6%

Exchanges:

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.