Thursday, June 6, 2013

Oven Fried Parmesan Broccoflower (Green Cauliflower)

I recently purchased some Broccoflower, or Green Cauliflower. I bought it with the intention of using it to juice, but I got distracted by the apples, cucumbers, and kale that I also bought. Anyway I decided to try this  amazing Oven Fried Parmesan recipe. The original recipe calls for a split of broccoli and cauliflower, and I figured since Broccoflower is a hybrid of the two it would work perfectly. I highly recommend you blanch your veggies before you eat them since the tight florets are a breeding ground for tiny bugs and germs. Just boil in salt water for a few minutes, but don't cook them.

Oven Fried Parmesan Broccoflower

4 cups Broccoflower
2 cups Broccoli Florets
2 cups Cauliflower Florets
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
A few Sprinkles of Fresh Ground Salt
2 whole Omega 3 Eggs Beaten
½ cups Grated Parmesan Cheese (I used shaved and it worked fine)
Coconut Oil to Cote Baking Sheet Fresh Ground Pepper

Preheat oven to 400ºF. Cote baking sheet with thick layer of Coconut Oil.

Place the florets in a large bowl. In a small bowl, mix together the oil, garlic, salt, and eggs. Toss with florets. Sprinkle Parmesan in with the florets and mix to coat.

Lay on baking sheet in a single layer. Bake 20-30 minutes until browned and vegetables are tender.

This was super easy, and so yummy!

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