Pork Rind Crusted Cauliflower

Ingredients

• 2 Tbsp. Pork rinds, crushed

• 1/2 Head Cauliflower, large

• 1 1/2 Tbsp. Olive oil

• 1/4 cup Parmesan, finely grated

• 1/4 tsp. Oregano

• 1/4 tsp. Paprika

• 1/4 tsp. Garlic powder

• Sea salt and Black pepper, freshly cracked, to taste

Directions

1. Preheat oven to 400°F. Brush olive oil evenly over a small baking sheet.

2. Cut cauliflower into large florets with a flat surface area for crust to adhere.

3. In a small bowl, mix Parmesan, pork rinds, oregano, paprika, garlic powder, sea salt, and black pepper.

4. Sprinkle mixture evenly over baking sheet. Do not touch once scattered.

5. Press cauliflower florets firmly, flat side down, into crust. Avoid crowding to prevent sogginess.

6. Brush florets generously with olive oil. Season with black pepper.

7. Roast 20 minutes, until crust is golden brown.

8. Flip florets carefully with a thin spatula. Roast 5 minutes more.

9. Serve immediately with Parmesan and any excess crumbs from baking sheet.