Israeli Cauliflower with Panko

Anything with panko breadcrumbs is good in my opinion. They dressed the cauliflower up really nice and gave it a good crunch and flavor. I forgot to sprinkle the chopped parsley over it before we ate it up, but I won't die if I never eat parsley again. It just makes things look prettier in my opinion. Just imagine little green sprinkles on top of the cauliflower in the picture.

Ingredients:
6 cups cauliflower florets
2 Tablespoons water
3 Tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 Tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; saute 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt and pepper; toss to combine.

Yield: 8 servings

Nutritional Info (per serving): 78 calories; 5.3g fat; 2g protein; 6.7g carbs; 2g fiber; 0mg cholesterol; 0.4mg iron; 181mg sodium; 18mg calcium

Source: Cooking Light