Thursday, January 12, 2012

Israeli Cauliflower with Panko

Well, as far as getting excited for cauliflower, this would rank up in the high excitement range. It was good. It was huge. It looked easy.

I would have again. D and I each had 2 servings.

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)
COURSE: Side Dishes/Vegetables

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


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; Saturated fat: 0.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.6g; Protein: 2g; Carbohydrate: 6.7g; Fiber: 2g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 181mg; Calcium: 18mg

Cooking Light DECEMBER 2009

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