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Israeli Cauliflower with Panko

Photo: Dana Gallagher; Styling: Phillipa Braithwaite
Yield 8 servings (serving size: about 2/3 cup)
You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

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

Nutrition 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

How to Make It

  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.