- 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
- 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
How to Make It
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.