Crispy Parmesan Broccoli and Cauliflower

• 1/2 24 oz. bag Bgan broccoli florets

• 1/2 24 oz. bag Bgan Cauliflower florets

• 1/4 cup tapioca or potato starch

• 1/4 cup grated Parmesan cheese plus more for topping

• 1/2 teaspoon salt

• 1/2 teaspoon garlic

• 3-4 tablespoons neutral tasting oil

• Optional: pizza sauce

• Optional: shredded mozzarella cheese

1. Allow your cauliflower and broccoli to defrost partially. Press gently with paper towels to capture some of the excess moisture.

2. Toss the cauliflower and broccoli with tapioca starch and Parmesan cheese. Lay in a single layer on your baking sheet lined with parchment paper top with oil, garlic powder and salt.

3. Grate Parmesan cheese over the entire pan until it kind of looks like it’s covered in a light layer of cheesy snow.

4. Bake at 400F for 30-35 minutes. The cheese on the tray should appear golden brown, bubbling and crisp.

5. If you would like to make this into a pizza, remove it from the oven about 5 minutes before your desired level of crispiness and cool for about 10 minutes.

6. Then add your sauce and cheese in a thin layer on top. Bake for an additional 10-15 minutes until golden brown and bubbling.