Roasting cauliflower in Butter with Canola Oil brings out its natural sweetness, and the addition of salty Parmesan cheese makes for an addictive side dish.
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1/4 cup Land O Lakes® Butter with Canola Oil
1 tablespoon lemon juice
1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic salt
1 medium head cauliflower
Heat oven to 400°F. Line half-sheet pan with parchment paper. Set aside.
Combine Butter with Canola Oil and lemon juice in shallow dish or pie plate. Combine bread crumbs, Parmesan cheese and garlic salt in another shallow dish.
Cut cauliflower into 1-inch slices. (Some pieces will fall into florets.) Dip cut cauliflower into butter mixture, covering all surfaces, then into crumb mixture, patting crumbs to cover and gently shaking off excess. Place coated cauliflower onto prepared sheet pan.
Bake 20 minutes. Turn cauliflower pieces over. Continue baking 10-15 minutes or until golden brown and tender.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.