Crunchy-Top Cauliflower
This novel way of serving cauliflower pairs it with tomatoes and then blankets them under a crunchy golden topping. If the skillet is not ovenproof, wrap the handle in foil before you run it under the broiler.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 160 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 6 g |
| chol | 21 mg |
| sodium | 645 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 14% |
| vit A | 14% |
| vit C | 132% |
| folate | 34% |
-
1 can (19 oz/540 mL) stewed tomatoes with herbs and spices
1 head cauliflower, cut into large florets
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) fresh bread crumbs
2 tbsp (25 mL) grated Parmesan cheese
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) chopped fresh parsley
Preparation:
Drain and chop tomatoes. In large ovenproof skillet, bring tomatoes to simmer over medium-high heat. Add cauliflower, salt and pepper; cover and simmer until tender, about 20 minutes.
In bowl, combine bread crumbs, Parmesan cheese, butter and parsley; sprinkle over cauliflower. Broil for 2 minutes or until golden.
In bowl, combine bread crumbs, Parmesan cheese, butter and parsley; sprinkle over cauliflower. Broil for 2 minutes or until golden.
Source
Canadian Living Magazine: September 2007
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