Monday, January 2, 2012

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"


  1. This looks delicious! What a wonderful way to spruce up cauliflower. I was introduced to your blog yesterday and I can't wait to make your recipes.

  2. I noticed that I can't print your recipes, the pages come out black. Why is this?


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