Garlicky Cauliflower

Pan-roasted garlic breadcrumbs add crunch to this mild-tasting vegetable. Serve with roast beef or pork.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 16.2g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 333mg
  • Calories from fat: 27%
  • Fiber: 4.4g
  • Calcium: 41mg


  • 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


  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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