The bag does the steaming work, leaving you free to build a golden crust with butter, garlic, and breadcrumbs. This shelf item becomes dinner in one pan, transformed from plain to deeply savory in the time it takes to brown.

Serves 2. 25 minutes, 15 at the stove.

About 350 calories a serving, 11 g protein, 38 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the cauliflower in the bag according to package directions, about 5 minutes, then pour onto a plate. Toast 1/3 cup flour in a dry skillet over medium heat, stirring often, until golden, about 3 minutes; transfer to a small bowl.8 min
2. Melt 3 tablespoons butter in the same skillet over medium heat. Mince 3 cloves garlic and add to the butter, stirring until fragrant, about 30 seconds. Toss in the toasted flour, cooking and stirring constantly until no raw flour remains, about 1 minute.2 min
3. Add the steamed cauliflower to the pan, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat evenly. Cook, stirring often, until the cauliflower is golden and the breadcrumb coating is crisp, about 8 minutes.8 min

Note Swap the flour for panko breadcrumbs for more texture. Leftovers keep, covered, for three days and reheat well in a skillet. Serve as a side with roasted chicken or fish, or over rice to catch the buttery crumbs.