Ingredients
Preparation
Step 1
Whirl 1 or 2 slices of bread in a food processor until reduced to crumbs. Heat a little nonhydrogenated margarine in a small skillet, add the crumbs, and toast over medium heat until golden, about 5 minutes. Set aside. Cut a medium head of cauliflower into bite-size pieces. Combine in a large skillet or stir-fry pan with about 1/2 cup water. Cover and steam over medium heat until tender but still firm, about 8 minutes. Stir occasionally. Drain any water remaining in the pan. Stir in the bread crumbs and sprinkle with a little paprika.
Step 2
See also Steamed Broccoli with Cauliflower (page 204) and Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198).
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
