Cauliflower With Herby Crumb Topping
Per ServingCauliflower With Herby Crumb Topping |
||
|---|---|---|
| Makes: 12 | ||
| Serving Size: 1/2 cup | ||
| Calories | 40 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.4 | g |
| Carbohydrate | 4 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 110 | mg |
| Potassium | 160 | mg |
| Protein | 1 | g |
| Phosphorus | 30 | mg |
| Choices: Vegetable 1, Fat 0.5 | ||
- Makes: 12
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
| 1 | med. | head cauliflower, trimmed |
| and broken into florets | ||
| 2 | Tbsp. | olive oil, divided |
| 2 | slices whole wheat bread, crusts removed and | |
| coarsely crumbed in a food processor or blender | ||
| 1 | Tbsp. | finely minced fresh thyme |
| 1 | Tbsp. | finely minced fresh parsley |
| 1/2 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or nonstick foil. Set aside. Bring a large pot of lightly salted water to boiling. Add the cauliflower, turn off the heat, and let the cauliflower stand in the hot water for 1 minute. Drain well.
- Add the cauliflower to a bowl and toss with 1 Tbsp. of the olive oil. Spread the cauliflower in a single layer on the prepared baking sheet. Roast the cauliflower for 20 to 30 minutes, until lightly browned.
- Meanwhile, heat the remaining oil in a small skillet. Add the bread crumbs and sauté over medium heat for 7 to 9 minutes, until the crumbs are crispy. Add the fresh herbs, salt, and pepper and mix well. Remove the skillet from the heat.
- Add the cauliflower to a serving bowl and top with the herbed crumbs.
