Crumb - Topped Cauliflower

oilpatchjo's Note:

This recipe is from the Sonoma Diet companion booklet. I love Cauliflower this like candy so good a meal in its self!

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 6.0

• ¼ cup olive oil (extra, virgin)
• 3 garlic cloves (minced or 1 1/2 teaspoons minced)
• 4 cups cauliflower (florets)
• 3 tablespoons lemon juice
• 1 ounce prosciutto
• 2 tablespoons capers (drained)
• 2 tablespoons parsley (flat leafed)
• 1 tablespoon anchovy (fillets)
• ½ teaspoon kosher salt
• ½ teaspoon pepper (fresh ground)
• 1 cup breadcrumbs (soft whole wheat bread)

Directions:

1. Preheat oven to 375°F In a large skillet, heat 2 tablespoons of the oil over medium heat.Add garlic; cook and stir for 30 seconds.
2. Add cauliflower; cook about 10 minutes or until tender, stirring frequently. Add lemon juice, prosciutto, capers, 1 tablespoon of the parsley, and if desired, the anchovies. Cook and stir for 2 more minutes more. Season to taste with Kosher salt and pepper.
3. Transfer cauliflower mixture to a 2 quart square baking dish. In a small bowl, combine bread crumbs, the remaining 2 tablespoons of oil, and the remaining 1 tablespoon parsley; sprinkle on top of cauliflower mixture.
4. Bake about 15 minutes or until bread crumbs are browned.