Israeli Cauliflower with Panko

Israeli Cauliflower with Panko
Photo by Dana Gallagher

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 6 cups cauliflower florets
  • ½ cup panko (Japanese breadcrumbs)
  • + 1 more ingredients
    • 2 tablespoons water

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 ...

View full recipe at My Recipes

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