Recipe: Crumb Cauliflower

CRUMB CAULIFLOWER

1 small head cauliflower, trimmed and separated into florets
1/2 cup olive oil
2 garlic cloves, minced
1/2 cup dry bread crumbs
2 tablespoons chopped parsley
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
Salt and freshly ground black pepper

In a Dutch oven over medium-high heat, cook the cauliflower in the olive oil for 2 minutes. Stir to coat with the olive oil, then cover and cook for 5 more minutes.

Scatter the garlic and the bread crumbs over the florets. Cook uncovered, stirring, for 5 minutes or until the cauliflower is tender and the crumbs are nice and brown. Add the parsley.

Turn out onto a warm serving platter. Drizzle with the extra-virgin olive oil, sprinkle with the cheese and season with salt and pepper. Serve hot.

Makes 4 servings
Source: Screen Doors and Sweet Tea: Recipes and Tales From a Southern Cook by Martha Hall Foose

Recipe Notes from Mandy Walla on Pinterest - 3/21/2013:
We used less olive oil (added a little at a time as needed) and it was very good. Next time we will try adding a few crumbled Ritz crackers right as we serve it.