• PAM® Ultimate No-Stick Cooking Spray
• 1 bag (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
• 4 medium baking potatoes
• 1 tablespoon vegetable oil
• 1 tablespoon firmly packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 can (15 oz each) mixed beans or pinto beans, drained, rinsed
• 1/3 cup BBQ sauce
• 1/2 cup shredded Cheddar cheese
• 1/4 cup butter
• 1/4 cup sour cream
• 1/2 cup French fried onions

STEP ONE

Preheat oven to 450°F. Spray large baking sheet with cooking spray. Microwave cauliflower according to package directions.

STEP TWO

Place potatoes in 8-inch microwave-safe casserole dish. Prick them several times with a fork. Microwave on HIGH 6 minutes. Turn potatoes over and continue to microwave until tender when pierced with a fork, 4 to 6 minutes.

STEP THREE

Meanwhile, drain any water that may be on cauliflower and pour cauliflower onto a cutting board. Cut into ½-inch pieces and place in a medium bowl. Drizzle with oil. Sprinkle brown sugar, salt, chili powder, paprika, pepper, onion powder, and garlic powder over cauliflower and toss to coat.

STEP FOUR

Pour cauliflower onto baking sheet in even layer. Roast 15 minutes. Turn cauliflower and move it to one side of the pan. Place cooked potatoes on pan next to cauliflower. Continue roasting until cauliflower is browned and potato skin is crisp, 6 to 10 minutes.

STEP FIVE

Heat beans with BBQ sauce in a small saucepan over low heat until hot, about 6 minutes. To serve, cut potatoes down the center and mash with butter and sour cream. Top with BBQ beans, cheese, BBQ cauliflower and crispy onions.