Buy bread. Turns hard. Lather. Rinse. Repeat. Who even does that? This time I used my hard French bread as bread crumbs.
From Taste of Home
1 c. chicken broth
1 large head cauliflower, washed and separated into florets
1/4 c. butter, cubed
1/4 c. seasoned bread crumbs
1/2 c. shredded Parmesan cheese
In a large saucepan, bring broth to a boil. Add cauliflower. Reduce heat to medium; cover and cook for 15-18 minutes or until tender.
Meanwhile, in a small skillet, melt butter. Add bread crumbs; cook and stir for 3-5 minutes or until toasted and browned. Remove from the heat; stir in Parmesan cheese. Drain cauliflower; top with crumb mixture.
I obviously just used plain bread crumbs. Sometimes plain fat works. Also, I used grated Parmesan in the green jar.
Nutritional Analysis: 1 cup equals 150 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 459 mg sodium, 11 g carbohydrate, 4 g fiber, 6 g protein.