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BAKED WHOLE CAULIFLOWER (6 Servings)
1 large head cauliflower
1/2 cup seasoned bread crumbs (used 1/3 cup Progresso Italian bread crumbs (2 pts)
2 Tblsp grated Parmesan cheese (used shaker-style can (2 Pts)
1/4 cup margarine, melted (used 2 Tblsp olive oil (8 pts)
1/8 tsp garlic powder
1/8 tsp salt
1 pinch red pepper flakes (used 1/4 tsp)
1 pinch dried oregano (used 1/4 tsp)
1. Clean cauliflower, trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add 1" of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
(Didn't have a steamer so I used my dutch oven with a small bowl in the bottom, leaving the core in the head- steamed for about 25 mins, cut away the core and placed entire head of cauliflower in 9x13 pan lined with foil sprayed with olive oil spray.)
2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes and oregano, and mix well. (I mixed the dry ingredients all together first and then added the oil, Tblsp at a time, mixing really well with a fork to make a moist crumb mixture.) Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
(Sprayed the cauliflower liberally with butter flavored spray and patted the breading mixture all over the entire head, scooping up what fell off and patting it on the head of cauliflower until completely coated with batter.)
3. Bake for about 10 to 15 minutes in the preheated oven or until golden brown. **
(Baked for 10 minutes - check and looked like it was getting too browned on the very top - covered with small strip of foil, leaving the unbrowned part uncovered and continued to cook for another 10 minutes until all was browned)
Remove from oven to serving platter - cut into 6 wedges to serve. Spray each wedge with "I can't believe it's not butter" spray ... Serve immediately.
6 Servings: 2 Pts per serving
4 Servings: 3 Pts per serving
1 large head cauliflower
1/2 cup seasoned bread crumbs (used 1/3 cup Progresso Italian bread crumbs (2 pts)
2 Tblsp grated Parmesan cheese (used shaker-style can (2 Pts)
1/4 cup margarine, melted (used 2 Tblsp olive oil (8 pts)
1/8 tsp garlic powder
1/8 tsp salt
1 pinch red pepper flakes (used 1/4 tsp)
1 pinch dried oregano (used 1/4 tsp)
1. Clean cauliflower, trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add 1" of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
(Didn't have a steamer so I used my dutch oven with a small bowl in the bottom, leaving the core in the head- steamed for about 25 mins, cut away the core and placed entire head of cauliflower in 9x13 pan lined with foil sprayed with olive oil spray.)
2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes and oregano, and mix well. (I mixed the dry ingredients all together first and then added the oil, Tblsp at a time, mixing really well with a fork to make a moist crumb mixture.) Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
(Sprayed the cauliflower liberally with butter flavored spray and patted the breading mixture all over the entire head, scooping up what fell off and patting it on the head of cauliflower until completely coated with batter.)
3. Bake for about 10 to 15 minutes in the preheated oven or until golden brown. **
(Baked for 10 minutes - check and looked like it was getting too browned on the very top - covered with small strip of foil, leaving the unbrowned part uncovered and continued to cook for another 10 minutes until all was browned)
Remove from oven to serving platter - cut into 6 wedges to serve. Spray each wedge with "I can't believe it's not butter" spray ... Serve immediately.
6 Servings: 2 Pts per serving
4 Servings: 3 Pts per serving