ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cauliflower with Anchovy Breadcrumbs

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 6 (serving size: 1 cup)

Ingredients

  • 6 cups cauliflower florets
  • 1 1/2 ounces torn French bread pieces
  • 2 teaspoons chopped fresh sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 anchovy fillets, rinsed and drained
  • 3 garlic cloves
  • 1 1/2 tablespoons butter

Nutrition Information

  • calories 76
  • fat 3.5 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 222 mg
  • calcium 33 mg

How to Make It

  1. Bring a large saucepan of water to a boil; add cauliflower. Boil 6 minutes; drain.

  2. Combine bread and next 5 ingredients (through garlic) in a mini food processor; process until finely chopped. Melt butter in a medium skillet over medium heat. Add crumb mixture; cook 4 minutes. Toss crumbs with cauliflower.

  3. Sesame Toasted Cashew: Bring a saucepan of water to a boil; add 6 cups cauliflower florets. Boil 6 minutes; drain. Heat 2 tablespoons sesame oil in a skillet over medium heat. Add 1/3 cup unsalted cashew halves, 1 teaspoon grated fresh ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes. Toss cauliflower with nut mixture; top with 2 tablespoons sliced green onions. SERVES 6 (serving size: 1 cup) CALORIES 112; FAT 5g (sat 4g); SODIUM 194mg

  4. Garlic-Thyme Vinaigrette: Bring a saucepan of water to a boil; add 6 cups cauliflower florets and 2 tablespoons sliced shallots. Boil 6 minutes; drain. Combine 2 1/2 tablespoons olive oil, 1 1/2 tablespoons sherry vinegar, 1 tablespoon minced fresh garlic, 2 teaspoons fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss cauliflower and shallots with vinaigrette. SERVES 6 (serving size: 1 cup) CALORIES 89; FAT 4g (sat 9g); SODIUM 226mg

  5. Coconut Curry Sauce: Combine 3/4 cup light coconut milk, 1/3 cup water, 2 1/4 teaspoons red curry paste, 2 1/4 teaspoons lower-sodium soy sauce, 1 tablespoon rice vinegar, and 1/4 teaspoon salt in a saucepan; bring to a boil. Add 1 head cauliflower, stem side down, to pan. Reduce heat; cover and steam 13 minutes. Cut cauliflower into florets; drizzle with coconut mixture. Sprinkle with 2 tablespoons chopped fresh cilantro. SERVES 6 (serving size: 1 cup) CALORIES 55; FAT 9g (sat 5g); SODIUM 250mg