^[1]Breadcrumbs and cauliflower are a classic, comforting duo in this substantial side dish that can be served straight from the skillet. Adding pecans and lots of parsley to the crumbs adds substance and nourishment to the mix, making for a tasty side dish. 

Serves: 4 to 6

• 1 medium slice whole grain bread, not too fresh
• 1/4 cup pecans  (or substitute walnuts)
• 1/2 cup parsley leaves
• 1/2 teaspoon paprika (for a zestier effect, try smoked Spanish paprika)
• 1 medium cauliflower, cut into bite-sized florets
• 1 tablespoon olive oil or flaxseed oil
• 1/4 cup sun-dried tomato strips, oil-cured (well drained) or not, optional
• Salt and freshly ground pepper to taste

Tear the bread into a few pieces and place in a food processor along with the pecans, parsley (f you rinse the parsley, make sure it’s completely dry before adding), and paprika. Pulse on and off until the entire mixture is reduced to even, coarse crumbs.

Place the cauliflower florets in a skillet with just enough water to keep the bottom moist. Cover and steam over medium heat until tender-crisp.

Drizzle in the oil, stir quickly, and raise the heat to medium high. Cook, stirring frequently for 2 to 3 minutes longer, or until the caulflower is touched here and there with light brown spots.

Remove from the heat and stir in the dried tomatoes if using them. Season with salt and pepper. You can either transfer to a serving dish and sprinkle evenly with the crumbs, or sprinkle the crumbs over the cauliflower in the pan and serve.

Click here for more broccoli and cauliflower recipes. ^[2]