The toasted bread crumbs can be refrigerated for up to 2 weeks.
Ingredients
1 big head cauliflower, cut right into 1 1/2 inch florets
4 tbsps olive oil
1/4 tsp plus ⅛ teaspoon salt
1 1/2 slices whole-wheat sandwich bread, crusts eliminated
2 cloves garlic, minced
Fresh ground black pepper
Preheat the stove to 375 degrees.
Toss the cauliflower with 2 tablespoons of the oil as well as 1/4 teaspoon of salt in a mixing bowl. Transfer to a 9-by-13-inch baking recipe, cover with aluminum foil and roast for 15 minutes, then remove the foil, return it to the oven as well as roast for 25 to 35 minutes, stirring one or two times, up until the cauliflower is tender and also browned. Position the bread in a mini-food processor; pulse till the bread is decreased to crumbs.
Spread them on a cooking sheet. Cook for concerning 8 mins— along with the cauliflower is great— tossing once or twice, up until golden and crisped brownish. Awesome on the baking sheet; this will yield about 1/2 mug.
Heat the staying 2 tablespoons of oil in a medium skillet over medium heat. Once the oil twinkles, mix in the garlic as well as chef for 20 to 30 secs, after that mix in the toasted bread crumbs and cook for about a min, till they are well covered, further and also great smelling browned. Eliminate from the warm as well as stir in the continuing to be ⅛ teaspoon salt and a couple of grinds of pepper.
Toss the skilled bread crumbs with the cauliflower just before serving. Makes 6 Servings Nourishment|Per serving: 140 calories, 4 g protein, 12 g carbs, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 230 mg salt, 4 g nutritional fiber, 3 g sugar