Cauliflower with Toasted Bread Crumbs

[Guest guest]

Cauliflower with Toasted Bread Crumbs

(makes 6 servings)

 

If your market offers the little mini heads of cauliflower (about 4

inches, 10 cm, in diameter), use them. Otherwise a large head will also

work; just trim off the coarse outer leaves, leaving the more tender

inner leaves in place.

 

3 small or 1 large head cauliflower

olive oil cooking spray

2 tablespoons olive oil

1/2 cup fine fresh bread crumbs

 

Cut the stem of each cauliflower off at the base, so that the head will

stand upright. Trim off outer tough leaves. Cut an X in the bottom of

each stem. Place on a rack in the bottom of a large stockpot and add 1

inch of water.

 

Bring water to a boil and place the cauliflowers on the rack. Cover the

pot and steam until tender, about 15 to 20 minutes (depending on size of

cauliflower), until tender but still crisp.

Remove the cauliflowers from the pot and drain in a colander.

 

Meanwhile, lightly coat a heavy nonstick skillet with cooking spray. Add

olive oil and place over medium heat. Add the bread crumbs and cook,

stirring constantly, until the crumbs are nut brown. Be careful to not

burn.

 

Arrange the cauliflowers on a serving platter. Top with browned bread

crumbs. Serve hot or at room temperature.

 

Per serving:

102 calories (39% calories from fat), 4 g protein, 5 g total fat (0.6 g

saturated fat), 12 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 86

mg sodium