Crunchy-Top Cauliflower

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1 can (19 oz/540 mL) stewed tomato with herbs and spices
  • 1 head cauliflower cut into large florets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter melted
  • 1 tablespoon chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 645 mg
  • Protein 6 g
  • Calories 160.0
  • Total fat 8 g
  • Cholesterol 21 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 132.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy-Top Cauliflower

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