Crumb - Topped Cauliflower |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe is from the Sonoma Diet companion booklet. I love Cauliflower this like candy so good a meal in its self! Ingredients:
1/4 cup olive oil (extra, virgin) |
3 garlic cloves (minced or 1 1/2 teaspoons minced) |
4 cups cauliflower (florets) |
3 tablespoons lemon juice |
1 ounce prosciutto |
2 tablespoons capers (drained) |
2 tablespoons parsley (flat leafed) |
1 tablespoon anchovy (fillets) |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper (fresh ground) |
1 cup breadcrumbs (soft whole wheat bread) |
Directions:
1. Preheat oven to 375°F In a large skillet, heat 2 tablespoons of the oil over medium heat.Add garlic; cook and stir for 30 seconds.
2. Add cauliflower; cook about 10 minutes or until tender, stirring frequently. Add lemon juice, prosciutto, capers, 1 tablespoon of the parsley, and if desired, the anchovies. Cook and stir for 2 more minutes more. Season to taste with Kosher salt and pepper.
3. Transfer cauliflower mixture to a 2 quart square baking dish. In a small bowl, combine bread crumbs, the remaining 2 tablespoons of oil, and the remaining 1 tablespoon parsley; sprinkle on top of cauliflower mixture.
4. Bake about 15 minutes or until bread crumbs are browned.
|
|