Makes 8 servings (1 serving = 2/3 C. )
Ingredients:
6 C. cauliflower florets
2 Tbsp. water
3 Tbsp. olive oil
½ C. panko (Japanese breadcrumbs)
1 garlic clove, minced
1 Tbsp fresh parsley, chopped
½ tsp. salt
½ tsp. freshly ground black pepper
Directions:
Combine cauliflower and water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.
Heat 1½ Tbsp. oi. 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 oil and garlic in pan over medium-high heat. Add cauliflower; saute 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt and pepper; toss.
Source: Cooking Light, December 2009
