1/2 Photos of Cauliflower With Garlic Bread Crumbs
Dr. Jenny's Note:
I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.
My Private Note
Units: US | Metric
- 1Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
- 2Drain, rinse under running cold water, and leave to drain.
- 3In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
- 4Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
- 5Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
- 6Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
- 7Season to taste with salt and pepper and serve hot.
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Nutritional Facts for Cauliflower With Garlic Bread Crumbs
Serving Size: 1 (286 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 448.1
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 459.0 mg
- Total Carbohydrate 50.0 g
- Dietary Fiber 6.6 g
- Sugars 7.3 g
- Protein 11.3 g