1/2 cup butter, melted
2 garlic cloves, minced
1 cup breadcrumbs
1/2 cup Parmesan cheese, grated
1 tbsp Emeril's Essence
Salt and pepper to taste
1 medium cauliflower
2 tbsp vegetable oil
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, drizzle with vegetable oil and set aside
Cut cauliflower into florets roughly the same size. Slice the large forests in half if needed.
Melt butter and mix with garlic in a medium bowl.
Mix breadcrumbs, salt, pepper, Emeril's essence and Parmesan cheese in a small bowl.
Pour butter/garlic mixture over cauliflower and gently toss to coat. Sprinkle with breaking mixture and stir to coat. Turn out onto prepared baking sheet.
Roast cauliflower for 30 to 35 minutes, tossing half way through.
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