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Roasted Cauliflower with Parmesan Crumbs

Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4

Schnucks nonstick olive oil cooking spray
1 head cauliflower (about 2-1/2 pounds), trimmed of leaves and excess stem
1/2 teaspoon salt, divided
3/4 cup panko breadcrumbs
1 tablespoon grated Parmesan cheese
1 garlic clove, finely chopped (about 1 teaspoon)
1/4 teaspoon ground black pepper
1/4 teaspoon Schnucks ground cayenne pepper
2 teaspoons fresh lemon juice
2 teaspoons Schnucks Dijon mustard
1/2 teaspoon ground turmeric
1/2 cup Schnucks finely shredded Cheddar cheese (optional)

1. Preheat oven to 400°F. Spray large rimmed baking pan with cooking spray. Cut cauliflower into 1-inch pieces. You should have about 5 cups. Spread cauliflower in single layer on prepared pan. Lightly spray with cooking spray; sprinkle with 1/4 teaspoon salt and toss to coat. Roast cauliflower 16 to 18 minutes or until browned and tender-crisp, stirring once halfway through cooking. Transfer to large bowl.

2. Meanwhile, place breadcrumbs in 12-inch skillet; spray lightly with cooking spray, tossing to coat. Stir in Parmesan cheese, garlic, black pepper, cayenne pepper and remaining 1/4 teaspoon salt. Cook panko mixture over medium heat 3 to 4 minutes or just until lightly browned, stirring frequently. Remove skillet from heat.

3. In small bowl, stir lemon juice, mustard and turmeric until blended. Sprinkle lemon juice mixture over cauliflower; gently toss until well coated. Pour panko mixture over cauliflower; toss to evenly coat. Transfer to serving bowl; sprinkle with Cheddar cheese, if desired.

Each serving: about 120 calories, 1 g total fat (0 g saturated), 1 mg cholesterol, 471 mg sodium, 23 g carbohydrate, 6 g fiber, 6 g sugars, 7 g protein