ROASTED PARMESAN CAULIFLOWER BITES WITH HORSERADISH DIPPING SAUCE
4 tablespoon olive oil
1 ½ teaspoon salt
½ teaspoon black pepper
1 head cauliflower, core removed and cut into florets of similar size
½ cup shredded Parmesan cheese
½ cup panko breadcrumbs
1 tablespoon parsley, chopped
½ cup Hellmann’s Light Mayonnaise
2 tablespoon prepared horseradish
1 teaspoon Dijon mustard
Preheat oven to 400 degrees.
Cover a rimmed baking sheet with foil and drizzle with 2 tablespoons of the oil.
Beat the eggs with 1 teaspoon of the salt and the black pepper in a large bowl. Add the cauliflower and toss to coat.
Combine the parmesan and panko in a small bowl. Add these to the cauliflower and toss with your hands pressing the crumbs to adhere to the florets. Spread them in one layer on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of the oil and season with remaining ½ teaspoon of the salt.
Bake for 30-40 minutes until golden brown and tender when pierced with a fork.
While they bake, combine the mayo, horseradish, and mustard in a small bowl.
Serve hot, garnished with parsley with toothpicks and the dipping sauce on the side.