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Spicy Roasted Cauliflower with Pine Nuts and Rosemary


2 ea. Cauliflower, cut into medium-sized florettes
3-4 Tbs. Olive oil
Salt and pepper
4-5 cloves Garlic, sliced thinly
1 Tbs Red pepper flakes
¼ C. Picked rosemary leaves
½ C. Pine nuts
1 C. Panko bread crumbs
Approximately ¼ C. Extra virgin olive oil
Grated Parmesan cheese



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