Recipe Source: Deliciously Healthy Dinners
||1 C cauliflower
1 slice whole-wheat bread
1 medium cauliflower head, rinsed
¼ tsp salt
1 Tbsp soft tub margarine
⅛ tsp ground black pepper
Place the bread in a toaster oven on very low heat. Toast as long as possible without burning (about 5 minutes).
While bread toasts, trim leaves and stalks from cauliflower. Cut into individual florets.
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.
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.
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.
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