PARMESAN
CAULI BITES
CAULIFLOWER
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1 cup of cauliflower florets
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2 tbsp of extra virgin olive oil
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1 tbsp of parmesan cheese (grated)
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1 tbsp of bread crumbs or gf bread crumbs
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1/2 tsp of garlic salt
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salt
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pepper
GARLIC AIOLI
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3/4 cup of low fat mayonnaise
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1 tbsp of dijon mustard
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1-2 tsp of lemon juice
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1 clove of garlic (minced)
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1 tsp of dried oregano (crushed)(optional)
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salt
Serves: 1
Prep Time: 5min
Cook Time: 40min
GLUTEN
FREE
VEGETARIAN
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Wash and dry cauliflower thoroughly. Chop cauliflower into bite size florets and place into a large tupperware container or plastic bag for tossing. Add olive oil, close the container, and shake to coat evenly.
Add the cheese, bread crumbs, garlic salt, salt and pepper and shake again to coat evenly. When evenly coated, empty out the container on to the baking sheet in an even layer, including all of the extra bits not stuck to cauliflower.
Bake for 35-40 minutes or until cauliflower is golden brown. While the cauliflower is baking, prepare the aioli.
Combine all aioli ingredients in a container and stir vigorously to create a smooth sauce. Keep for up to 7 days in the refrigerator, and stir well before each use.
When cauliflower is finished baking, remove and serve right away with aioli.
