Israeli Cauliflower With Panko

• 6 cups cauliflower florets
• 2 tablespoons water
• 3 tablespoons olive oil, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.
2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.
3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; saute 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

cauliflower florets, water, olive oil, garlic, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/israeli-cauliflower-with-panko (may not work)