Cauliflower With Whole-Wheat Breadcrumbs

• 1 slice whole-wheat bread

• 1 medium cauliflower head, rinsed

• ¼ tsp salt

• 1 Tbsp soft tub margarine

• ⅛ tsp ground black pepper

Directions

• 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.