Ingredients (7)
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cauliflower (about 1½ to 2 pounds), cut into 1½-inch florets 1 large head
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extra-virgin olive oil 3 tablespoons
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Kosher salt and ground black pepper, to taste
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unsalted butter 2 tablespoons
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panko crumbs 3⁄4 cup
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Minced fresh parsley
Steps (3)
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1Preheat the oven to 400 degrees. Scatter cauliflower florets evenly over a baking sheet. Drizzle with olive oil. Roast for about 25 minutes, flipping once halfway through cooking time, until the florets are browned in spots and cooked through.
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2While the cauliflower is cooking, melt the butter in a skillet set over medium heat. When it is just beginning to brown and smell nutty, add the panko crumbs and the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, stirring frequently, until crumbs are golden brown and toasty, 5-7 minutes.
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3Remove the cauliflower from the oven and top with the breadcrumbs. Garnish with parsley, if using. Serve for dipping with Hidden Valley® Original Ranch® Dressing or your favorite dip.
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