Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 4

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

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; cholesterol 0mg; iron 0.4mg; sodium 181mg; calcium 18mg.
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