INGREDIENTS
- 1 large head of cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- 1 cup minced onion
- ¾ cup whole wheat seasoned bread crumbs
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
DIRECTIONS
- Wash cauliflower head, remove leaves and core.
- Place head in a large pot and cover with water.
- Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until fork tender, 5-7 minutes.
- Drain and allow to cool for 1-2 minutes.
- Chop into bite size pieces.
- Put 1 tablespoon of olive oil in a skillet over medium-high heat.
- Saute the onion in oil until browned, about 5 minutes.
- Add 2 tablespoons of olive oil to onion.
- Stir in the bread crumbs and garlic powder; cook until mixture bubbles.
- Add the cauliflower and Parmesan cheese to the onion mixture. Cook 3-5 minutes, until cauliflower is warm.
- Season with salt and pepper, serve hot.
Yield: 12, ½ cup servings
Nutritional Analysis: 70 calories, 4 g fat, 1 g saturated fat, O mg cholesterol, 55 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugars, 2 g protein.
Analysis does not include added salt and pepper.