Israeli Cauliflower with Panko

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)

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.

Nutritional Information

Calories:

78

Fat:

5.3g (sat 0.7g,mono 3.7g,poly 0.6g)

Protein:

2g

Carbohydrate:

6.7g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

181mg

Calcium:

18mg