1 head cauliflower, broken into florets

1 lemon, juiced

2 tbsp grapeseed oil

1-2 cloves garlic, minced

salt and pepper, to taste

1 tsp unsalted butter

2 tsp Italian seasoned breadcrumbs

2 tbsp freshly grated parmesan cheese

2 cups baby spinach

4 eggs, cooked over easy

Preheat the oven to 350 degrees Fahrenheit.
Spread the cauliflower florets in an 8x8-inch glass baking dish.
In a small bowl, whisk together the lemon juice, grapeseed oil, garlic, salt and pepper. Pour over the cauliflower.
Bake for 15 minutes. Transfer cauliflower to a large mixing bowl and stir well to combine. Return to the baking dish. Repeat twice (for a total cooking time of 45 minutes). Season with additional salt and pepper, as needed. Then increase the oven temperature to 400 degrees, and cook for an additional 15 minutes.
Melt the butter. Stir together with the breadcrumbs. Set aside.
Sprinkle the cauliflower with the parmesan cheese, and then the butter/breadcrumb mixture. Bake for an additional 5 minutes.
If desired, serve on a bed of baby spinach with an egg over easy.