Cauliflower With Garlic Bread Crumbs - cooking recipe

Ingredients

salt & freshly ground black pepper
1 pinch sugar
1 large head cauliflower, about 3 lb cut into bite-sized florets
6 -8 tablespoons extra virgin olive oil
3 garlic cloves, chopped (or thinly sliced)
2 cups fresh breadcrumbs (see my note above)

Preparation

Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook.
Drain, rinse under running cold water, and leave to drain.
In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes.
Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs.
Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark.
Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes.
Season to taste with salt and pepper and serve hot.