This kicked up version of roasted veggies is delicious with broccoli or cauliflower. Works great with any of our single varietal extra virgin olive oils (EVOO) or many of our lovely fused or infused olive oils. The parmesan adds a savory touch and crunch.
– Approx. 1 1/4 lb cauliflower or broccoli florets (or combination), cut into bite sized pieces (about 8 cups)
– 1/4 Cup Olive Us UP Extra Virgin Olive Oil, divided (or Olive Us Tuscan Herb, Garlic, etc.)
– 1/3 cup grated parmesan cheese
– 1 cup bread crumbs
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sea salt
Preheat oven to 425 degrees F. Place cauliflower &/or broccoli in a large bowl and toss with 3 Tbsp of the olive oil. In small separate bowl mix together the bread crumbs, cheese, garlic powder & salt. Put the crumb mixture in with the veggies and toss gently to coat. Spread the veggies out evenly over a large rimmed baking sheet. Lightly drizzle the remaining tablespoon of olive oil over the veggies. Roast approximately 15 minutes. Stir the veggies then continue to roast about 10 more minutes until veggies are lightly browned, but not burn. Serve immediately.