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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 6 |
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Pan-roasted garlic breadcrumbs add crunch to this mild-tasting vegetable. Serve with roast beef or pork. Ingredients:
1 cauliflower, trimmed and cut into florets (about 6 cups) |
2 (1-ounce) slices whole wheat bread (such as pepperidge farm light style wheat bread) |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
olive oil-flavored cooking spray |
Directions:
1. Arrange cauliflower in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender. Drain well.
2. Meanwhile, place bread in a food processor or blender; process until fine breadcrumbs form.
3. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 to 1 1/2 minutes or until lightly browned. Stir in breadcrumbs; cook, stirring frequently, until browned. Remove from heat; stir in parsley and salt.
4. Coat cauliflower with cooking spray; toss with breadcrumb mixture.
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