Loaded Cauliflower
Yield: 4 SERVINGS
Ingredients:
| Measure: | |
|---|---|
| Vegan Butter | 2 Tbsp. |
| Garlic, chopped | 2 tsp. |
| Cauliflower Florets, blanched | 2-½ lb. |
| Red Bell Pepper, chopped | ¼ cup |
| Green Onion, chopped | ¼ cup |
| Field Roast™ Pizza Shreds | 1-¼ cup |
| Panko | 1 cup |
| Parsley, chopped | 1 Tbsp. |
Method:
- In a pan over medium heat, combine 1 Tbsp. butter with garlic; toss with cauliflower, bell pepper and green onion until fragrant.
- In a pan over low heat, combine remaining butter with panko and parsley until melted.
- In a serving dish, add ¾ cup Pizza Shreds to the bottom; top with cauliflower mixture and remaining Pizza Shreds. Evenly drizzle butter mixture over top layer of Pizza Shreds.
- Bake at 400ºF for 5-7 minutes or until panko is toasted and cauliflower is heated throughout.