Romano Crusted Cauliflower

By Tonya_Speed

NUTRITION per serving: 350 Calories; 22g Fat; 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Vegetable; 4 1/2 Fat.

Ingredients

• 1/2 head cauliflower, chopped
• 3/4 cup bread crumbs
• 3 tablespoons olive oil, divided
• 2 cloves garlic, pressed
• Romano cheese to taste, grated

Details

Servings 2
Adapted from savingdinner.com

Preparation

Step 1

In the top of a double boiler, steam cauliflower florets till tender. Drain if needed and set aside.
In a skillet over medium heat, brown bread crumbs in 2 tablespoons oil, stirring constantly. After a couple of minutes, add garlic. Don’t allow bread crumbs or garlic to burn or scorch. Stir for another minute or so before removing from heat. Remove breadcrumbs and garlic from pan and set aside.
Add remaining oil to skillet. To this add cauliflower. Using the back of spoon, break up the large florets to allow all the cauliflower to brown. Continue to stir until cauliflower begins to turn golden brown.
Add bread crumbs back to skillet. Toss gently to coat cauliflower. Sprinkle with freshly grated Romano cheese and serve.