Tasty Tuesday June 18

Cauliflower is one of those things that you know is good for you but just boiling it and serving it just doesn’t seem appetizing. Here’s something you can do with it. 
Cauliflower with Herbed Crumb Topping. 
1 head cauliflower, trimmed into bite sized pieces

3/4 cup water

3 Tbl chopped onion, scallion or leeks

1 Tbl chopped fresh parsley

2 tsp olive oil

2 cloves garlic, finely chopped 

1/4 tsp freshly ground black pepper

1/4 tsp salt

3/4 cup breadcrumbs 

1 Tbl grated Parmesan 
Preheat oven to 425. 

Bring the water to a boil in a large stainless steel saucepan. Add the cauliflower, cover and cook until just done. Most of the liquid should have evaporated, drain off any that remains. Spread in a casserole dish. 

In a large bowl, mix together the onion, parsley, oil, garlic, salt, pepper and Parmesan. Add breadcrumbs and toss until the crumbs are moistened. Do not over mix or the mixture will become gooey. 

Spread the breadcrumb mixture over the cauliflower and bake for 10 minutes until lightly browned. Serve. 

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