- 1/4 cup (60 mL) Hellmann's® with Olive Oil mayonnaise
- 2 Tbsp. (30 mL) 2% milk
- 1/4 tsp. (1 mL) garlic powder
- 4 cups (1 L) cauliflower florets
- 2 cups (500 mL) gluten-free crisp rice cereal, crushed
Preheat oven to 400°. Spray baking sheet with no-stick cooking spray.
Combine Hellmann’s® with Olive Oil mayonnaise, milk and garlic powder in large bowl.
Add cauliflower florets and toss until evenly coated, then stir in cereal and toss until evenly coated.
Arrange in single layer on prepared pan. Bake 20 minutes or until tender.
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