Dietician's Tip: This bread crumb topping is also great over roasted broccoli or Brussels sprouts.
- 1/2 cup panko bread crumbs
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon finely chopped fresh basil
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 3 cups small cauliflower florets
Fill a medium pot with water and bring to a boil. Heat oven to 375 F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
In a small bowl, combine the bread crumbs, cheese, oil, lemon zest, basil, paprika and salt. Use your hands to evenly combine the mixture.
Place the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the bread crumb mixture evenly over the top. Bake for about 15 minutes or until crust is lightly brown.
Nutritional analysis per serving
Serving size: 1/2 cup
- Calories 84
- Cholesterol 3 mg
- Monounsaturated fat 4 g
- Saturated fat 1 g
- Sodium 163 mg
- Total carbohydrate 6 g
- Dietary fiber 1 g
- Protein 3 g
- Serving size 1/2 cup
- Total fat 6 g