Yield: 2 Servings

Adapted from: Home Chef

• 12oz cauliflower florets
• 2garlic cloves
• ¼oz parsley
• 1TBS grated parmesan
• olive oil
• 4TBS butter
• salt & pepper

Prep:

Set a rack on the top shelf of the oven and preheat oven to 425°F.

Cut cauliflower florets into bite-sized pieces.

Roast the Cauliflower:

Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in top shelf of hot oven until browned and tender, 20-25 minutes.

Make the Scampi Butter:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Finish and serve:

Add roasted cauliflower, parsley, and Parmesan to bowl with scampi butter. Stir to combine.

Serve.