International
Cauliflower With Whole-Wheat Breadcrumbs
this side dish is rich in flavor, but low in calories
Gather
Ingredients
- 1 slice whole-wheat bread
- 1 medium cauliflower head, rinsed
- ¼ tsp salt
- 1 Tbsp soft tub margarine
- 1/8 tsp ground black pepper
Make it
Method
- 1
Place the bread in a toaster oven on very low heat. Toast as long as possible without burning (about 5 minutes).
- 2
While bread toasts, trim leaves and stalks from cauliflower. Cut into individual florets.
- 3
Place 1 inch of water in a 4-quart pot with lid. Insert steamer basket, and place cauliflower in basket. Sprinkle with salt. Cover. Bring to a boil over high heat. Reduce heat to medium. Steam for 5–8 minutes, until easily pierced with a sharp knife. Do not overcook.
- 4
While cauliflower steams, break toast into small pieces. Pulse toast in food processor until medium-sized crumbs form. Tip: If you don’t have a food processor, break or crush the toasted bread into finer pieces or buy whole-wheat breadcrumbs and use 2 tablespoons.
- 5
When cauliflower is done, remove from heat. Melt margarine in another pan over medium heat. Add breadcrumbs and pepper. Cook and stir, about 5 minutes. Add cauliflower to pan with breadcrumbs. Toss until well coated. Serve immediately.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
