Garlicky Cauliflower

Oxmoor House
Pan-roasted garlic breadcrumbs add crunch to this mild-tasting vegetable. Serve with roast beef or pork.
6 servings (serving size: about 1 cup)


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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


Prep: 5 Minutes
Cook: 9 Minutes

Arrange cauliflower in a vegetable steamer. Steam, covered, 8 to 10 minutes or until tender. Drain well.

Meanwhile, place bread in a food processor or blender; process until fine breadcrumbs form.

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.

Coat cauliflower with cooking spray; toss with breadcrumb mixture.

Created date

March 2010

Nutritional Information

Calories 96
Fat 2.8 g
Satfat 0.5 g
Protein 4.7 g
Carbohydrate 16.2 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 333 mg
Caloriesfromfat 27 %
Fiber 4.4 g
Calcium 41 mg