Cauliflower With Garlic Bread Crumbs

• salt & freshly ground black pepper
• 1 pinch sugar
• 1 large head cauliflower, about 3 lb cut into bite-sized florets
• 6 -8 tablespoons extra virgin olive oil
• 3 garlic cloves, chopped (or thinly sliced)
• 2 cups fresh breadcrumbs (see my note above)

1. Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
2. Drain, rinse under running cold water, and leave to drain.
3. In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
4. Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
5. Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
6. Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
7. Season to taste with salt and pepper and serve hot.

salt, sugar, head cauliflower, extra virgin olive oil, garlic, fresh breadcrumbs

Taken from www.food.com/recipe/cauliflower-with-garlic-bread-crumbs-259989 (may not work)