Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 10 minutes | 4 servings | 1 C cauliflower |
| 1 slice whole-wheat bread | | 1 medium cauliflower head, rinsed | | ¼ tsp salt | | 1 Tbsp soft tub margarine | | ⅛ tsp ground black pepper | | | calories | 45 | | Total fat | 4 g | | Saturated fat | 0 g | | Cholesterol | 0 mg | | Sodium | 120 mg | | Total fiber | 2 g | | Protein | 2 g | | Carbohydrates | 5 g | | Potassium | 152 mg | |
Directions -
| 1 | Place the bread in a toaster oven on very low heat. Toast as long as possible without burning (about 5 minutes). | -
| 2 | While bread toasts, trim leaves and stalks from cauliflower. Cut into individual florets. | -
| 3 | Place 1 inch of water in a 4-quart pot with lid. Insert steamer basket, and place cauliflower in basket. Sprinkle with salt. Cover. Bring to a boil over high heat. Reduce heat to medium. Steam for 5–8 minutes, until easily pierced with a sharp knife. Do not overcook. | -
| 4 | While cauliflower steams, break toast into small pieces. Pulse toast in food processor until medium-sized crumbs form. Tip: If you don’t have a food processor, break or crush the toasted bread into finer pieces or buy whole-wheat breadcrumbs and use 2 tablespoons. | -
| 5 | When cauliflower is done, remove from heat. Melt margarine in another pan over medium heat. Add breadcrumbs and pepper. Cook and stir, about 5 minutes. Add cauliflower to pan with breadcrumbs. Toss until well coated. Serve immediately. | |
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