1 small head of cauliflower, broken into florets
2 Tbsp extra virgin olive oil
1/4 tsp garlic salt
1 pint grape tomatoes (yellow or red)
3 cloves garlic, minced
4 oz mini mozzarella balls, halved
1/2 cup Italian seasoned panko crumbs
2 Tbsp parsley, chopped
5 basil leaves, slivered
Full recipe from : yummly.com
Preheat oven to 425.
Toss cauliflower in olive oil and garlic salt.
Place into casserole dish and roast for 30 minutes or until fork tender, turning cauliflower after 15 minutes.
Remove casserole dish carefully and add tomatoes and garlic, toss.
Roast 15 more minutes.
Remove casserole dish, toss veggies in dish and add mozzarella and sprinkle with panko crumbs. Place back into the oven for 5 more minutes.
Remove, top with parsley and basil.