ROASTED BROCCOLI AND CAULIFLOWER CAESAR SALAD

Cut cauliflower into large florets. Peel broccoli stems and cut each stalk with floret attached in half lengthwise into large long spears. Place cauliflower and broccoli on large baking sheet lined with parchment paper. Drizzle with oil and sprinkle with garlic, Italian seasoning, salt and pepper. Toss to coat and roast in preheated 425°F oven for about 20 minutes or until tender crisp and slightly charred looking. Meanwhile, cook pancetta over medium heat in skillet, stirring often, until crisp. Remove to plate lined with paper towel to drain. Stir together croutons, cheese and butter. Toss roasted cauliflower and broccoli with dressing and spread onto serving platter. Sprinkle with pancetta and crouton mixture. Sprinkle with everything bagel seasoning, if desired, before serving.