Israeli Cauliflower with Panko

Photo: Dana Gallagher; Styling: Phillipa Braithwaite
You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 78
Fat 5.3 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 6.7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 181 mg
Calcium 18 mg

Ingredients

6 cups cauliflower florets
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

Note:

Joan Nathan,

December 2009