Panko and Parmesan Cauliflower

1. Preheat oven to 425°F.

Cut the stem and any leaves from the cauliflower and quarter the head. Cut out the exposed core and discard along with the stem and leaves. Using a paring knife, cut the cauliflower into smaller, bite size florets. Group the cauliflower on a large, rimmed baking sheet. Drizzle 3 tablespoons of oil over the grouping, plus 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Toss to combine and spread the florets out on the baking sheet in an even single layer.

Roast in a preheated oven until the edges begin to brown, about 15 minutes. Toss the florets and roast for another 5- 10 minutes until browned to your liking.

While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a small sauce pan over medium heat. Add the panko and stir to coat in the oil. Continue stirring constantly until the bread crumbs take on a golden color. Add the minced garlic and red pepper flakes and cook for an additional minute until fragrant and the panko is a deep golden color. Remove from the heat, and stir in the lemon zest, parsley and remaining 1/8 teaspoon salt and pepper. Set aside.

Remove the cauliflower from oven and transfer to a serving platter. While the florets are still hot, sprinkle the Parmesan evenly over the top. Allow the cheese a few seconds to melt, then top with the panko mixture and serve.