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You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

Joan Nathan
Recipe by Cooking Light December 2009

Gallery

Credit: Dana Gallagher; Styling: Phillipa Braithwaite

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

78 calories; fat 5.3g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.6g; protein 2g; carbohydrates 6.7g; fiber 2g; iron 0.4mg; sodium 181mg; calcium 18mg.
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