1 large cauliflower cut into bite sized florets
130 g dry white or wholemeal breadcrumbs
3 -5 garlic cloves, chopped
6 – 8 tbsps olive or vegetable oil
Salt and pepper to taste
Boil the cauliflower in salted water until just tender, drain and cool. Heat 4 – 5 tbsps oil in a pan, add the breadcrumbs and cook over medium heat, tossing until browned. Add the garlic, turn once or twice, remove from the pan and set aside.
Heat the remaining oil in the pan, add the cauliflower, stirring gently until lightly brown. Do not over cook. Add the garlic breadcrumbs to the pan, stirring until well combined. Season and serve hot or warm.