1 large cauliflower head, cut into florets
3 to 4 tablespoons extra-virgin olive oil
1 cup gluten-free Panko breadcrumbs
1/2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/3 cup Parmesan cheese
Preheat the oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil, and spray with cooking spray. Set aside.
In a large bowl, place the cauliflower florets. Drizzle with the olive oil, and sprinkle the seasonings and breadcrumbs over the top. Mix with your hands to coat the cauliflower.
Place the cauliflower on the prepared pan, and roast at 425 degrees Fahrenheit for 30 minutes, stirring every 10 minutes. Serve warm.