You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.
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
How to Make It
Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.
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.
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.