Tuesday, December 1, 2009
Israeli Cauliflower with Panko
Yield: 8 servings (serving size: about 2/3 cup)
6 cups cauliflower florets (can also use other steamed vegetables like brussels sprouts, broccoli, or green beans)
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
Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.
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.
Calories: 78, Fat: 5.3g (sat 0.7g,mono 3.7g,poly 0.6g), Protein: 2g, Carbohydrate: 6.7g, Fiber: 2g
Joan Nathan, Cooking Light, DECEMBER 2009