• 1 head cauliflower
• 3 tbsp olive oil
• 2 cloves garlic, pressed
• 1 tsp mesquite seasoning, or smoked paprika
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ¼ cup seasoned bread crumbs
• 1 tbsp fresh cilantro, chopped (optional)
• 1 lime, cut into wedges (optional)

Wash and cut/break cauliflower into small florets, add oil and cauliflower to wok. Cook for 10-15 minutes covered over medium-high heat until cauliflower begins to brown, stirring a couple times to keep from browning too much. Remove lid and continue to cook, stirring every few minutes until florets turn golden brown. Add garlic, seasoning, and bread crumbs, cook for about 1 minute stirring constantly, remove from heat and serve with lemon/lime wedges or chopped cilantro.