Monday, January 11, 2010

What We're Eating: Israeli Cauliflower with Panko

Not sure what is "Israeli" about this dish but it was damn good. I've made it several times. The best part is that you cook the cauliflower in the microwave and then sear it on the stove in the same pan you toasted the panko (but remove the panko first). No steaming or roasting so it's quite quick. Sorry this picture is a little lacking... it keeps getting eaten too quickly! Here's the recipe from the website-- I highlighted my changes in yellow.

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.
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