Crispy Cauliflower with Italian Salsa Verde

INGREDIENTS

6 cups

cauliflower florets

Cooking spray

1/4 cup

fine whole-wheat breadcrumbs

1 tbsp

grated lemon rind

3 oz

Parmesan cheese, grated and divided (about 3/4 cup)

1/4 cup

finely chopped shallots

1/4 cup

extra-virgin olive oil

3 tbsp

chopped fresh flat-leaf parsley

1 1/2 tbsp

fresh lemon juice

1 tbsp

chopped fresh oregano

1/4 tsp

crushed red pepper