Sautéed Bread Crumbs with Cauliflower and Brussels Sprouts Recipe

Ingredients

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1/2 cup raisins
1 1/2 pounds cauliflower (this is about 1/2 of a large cauliflower)
1/4 cup plus 5 tablespoons oil, divided
1 pound brussels sprouts, trimmed and cut in halves

1 baguette (about 5 inches long), crusts removed and cut into 1/4 inch dice (you need one cup)
2 garlic cloves
1 lemon

Nutritional

Serving Size: 1 (365.6 g)
Calories 398.5
Total Fat - 20.5 g
Saturated Fat - 8.1 g
Cholesterol - 80.2 mg
Sodium - 190.1 mg
Total Carbohydrate - 30.2 g
Dietary Fiber - 5.7 g
Sugars - 16.8 g
Protein - 27.8 g
Calcium - 73.9 mg
Iron - 3.7 mg
Vitamin C - 111 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F.

Step 2

In a micro safe bowl add the raisins and enough water to cover raisins by one inch. Microwave for one minute and then remove from microwave, but let stand in the hot water until plumped; drain.

Step 3

Cut the cauliflower into florets; discard stalks, and then cut the florets into 1/4 to 1/2 inch pieces -- you need 2 cups of chopped florets.

Step 4

Line 2 baking sheets with foil. On the one of the baking sheets or in a bowl (I would use the baking sheets to save on washing dishes) toss the cauliflower with 3 teaspoons oil and 1/2 teaspoon salt, spreading in a single layer.

Step 5

On the second baking sheet repeat process using the brussels sprouts with 2 teaspoons oil and 1/4 teaspoon salt. Place the baking sheet with the cauliflower on the upper rack and the sheet with the brussels sprouts on the lower rack. The sprouts should be cut side down. Roast for 30 minutes or until tender and dark golden brown.

Step 6

Next to the stove you will need a paper lined plate along with a slotted spoon.

Step 7

On medium heat using a cast iron pan (you need a large skillet) heat 1/4 cup oil until hot and then add the bread cubes (when you drop a bread cube in pan it should sizzle). Add all the bead cubes spread in an even layer; toss in the oil and then sprinkle with 1/4 teaspoon salt; cook, tossing frequently until golden brown (3-5 minutes); transfer to paper lined plate using a slotted spoon.

Step 8

Return skillet to medium high heat and add the garlic and cook stirring until fragrant (1 minute). DON'T LET GARLIC BURN.

Step 9

Lift the foil with the sprouts and cauliflower and tip veggies into skillet and then add the drained raisins and bread cubes and cook, stirring until combined (1 minute); remove from heat and zest half of the lemon on top; toss and season with 1/4 teaspoon salt; taste and add more salt if needed.