Israeli Cauliflower with Panko |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans. Ingredients:
6 cups cauliflower florets |
2 tablespoons water |
3 tablespoons olive oil, divided |
1/2 cup panko (japanese breadcrumbs) |
1 garlic clove, minced |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.
2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.
3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.
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