Yield: 4 SERVINGS
|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|
|Parsley, chopped||1 Tbsp.|
- 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.