Saturday, January 29, 2011

Cauliflower with toasted panko topping

Catching up on some things we tried that were really, really good. (not as good as that chocolate-peanut spread, but still)

This is from Cooking Light


6 cups cauliflower florets
2 T. water
3 T. olive oil, divided
1/2 cup panko (Japanese bread crumbs)
1 garlic clove, minced
1 T. chopped fresh parsley
1/2 t. salt
1/4 t. black pepper


Mix cauliflower and 2 T. water in microwave safe bowl. Microwave at high for 6 minutes or until crisp tender. Drain. Heat 1 1/2 T. oil in 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 T. 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 to combine. Serves 8

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