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Cauliflower with Panko
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| 6 C | cauliflower florets |
| 2 T | water |
| 3 T | olive oil, divided |
| 1/2 C | panko |
| 1 | garlic clove, minced |
| 1 T | chopped fresh parsley |
| 1/2 t | salt |
| 1/4 t | freshly ground black pepper |
1. Combine cauliflower and 2 T water in a microwave-safe bowl. Microwave at high 6 minutes or until crisp tender. Drain.
2. Heat 1 1/2 T 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.
3. Heat remining 1 1/2 T oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally.
Add panko, parsley, salt and pepper; toss to combine. Serves 8 2/3 C.
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