Pan-roasted garlic breadcrumbs add crunch to this mild-tasting vegetable. Serve with roast beef or pork.
Oxmoor House JANUARY 2005
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.
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