Thanksgiving can get a little crazy in the kitchen, so the great thing about these is that you can re-heat them in the toaster oven or conventional oven if you make them the night before. They come out just as delicious as if you were to bake them fresh the same day!
1 Cauliflower Head, cut into bite sized florets
4C Seasoned Breadcrumbs
4C Seasoned Panko Breadcrumbs
Red pepper flakes to taste
Preheat oven to 400 ºF
Break down the cauliflower into small to mid-sized florets
Mix 2 parts seasoned breadcrumbs with 2 parts panko breadcrumbs, 1-part parmesan cheese, and desired amount of red pepper flakes
Coat cauliflower florets in egg and transfer them to your breadcrumb mixture, ensuring that they are thoroughly covered and place on baking sheet
Bake for 20-25 minutes or until the tops of the breadcrumbs have a golden-brown color
Serve with marinara or desired sauce.