Monday, January 11, 2010
What We're Eating: Israeli Cauliflower with Panko
Israeli Cauliflower with Panko from Cooking Light
6 cups cauliflower florets (I just used one whole head)
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley (I think I didn't use any because I didn't have any...)
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.