Cauliflower in vodka sauce

Ingredients:

• 1 medium head cauliflower (about 1 kg), cut into bite-sized florets
• 0.5 cup store-bought vodka pasta sauce + extra for serving
• 6 tablespoons unsalted butter, melted
• 1/3 cup panko breadcrumbs
• 1/4 tbsp. freshly grated parmesan
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning

Preparation:

1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper. In a large bowl, combine the cauliflower, vodka sauce, 2 tablespoons melted butter, 1 tablespoon coarse salt, and a few grinds of freshly ground black pepper. Spread in a single layer on the prepared baking sheet and bake until the cauliflower is tender and golden brown in spots, tossing halfway through, 25 to 30 minutes.
2. Meanwhile, mix in a small bowl breadcrumbs, Parmesan, garlic salt, Italian seasoning, and the remaining 4 tablespoons melted butter. Arrange in a single layer on another prepared baking sheet and bake until the croutons are golden brown and crisp, 8 to 10 minutes.
3. Transfer the cauliflower to a serving platter, sprinkle with breadcrumbs, and serve with the dipping sauce.