Israeli Cauliflower with Panko

My dad, who admittedly hates almost all vegetables, ate this. It is delicious and healthy!


serves 8 ( about ⅔ c. = 2 points + )

• 6 c. cauliflower florets
• 2 T. water
• 3 T. olive oil, divided
• ½ c. Panko Japanese bread crumbs
• 1 garlic clove, minced
• 1 tsp. dried parsley
• salt and pepper to taste

Combine cauliflower and 2 T. water in a microwave-safe dish. Microwave 6-8 minutes or until crisp-tender. Drain.
Meanwhile, heat 1-½ T. oil in a large nonstick skillet. Add Panko and cook 3 minutes or until toasted, stirring constantly. Remove Panko from pan.
Heat remaining 1-½ T. oil and garlic in pan. Add cauliflower and saute for 5 minutes or until golden, stirring occasionally.
Add Panko, parsley, salt and pepper. Toss to combine.


from "Cooking Light"