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Crispy Cauliflower with Italian Salsa Verde
Ingredients
  • 6 cups cauliflower florets
  • Cooking spray
  • ¼ cup fine whole-wheat breadcrumbs
  • 1 tablespoon grated lemon rind
  • 3 ounces Parmesan cheese, grated and divided (about ¾ cup)
  • ¼ cup finely chopped shallots
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • ¼ teaspoon crushed red pepper
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