1 large cauliflower, cut into bite sized florets
90-120ml/6-8 Tsbp olive oil
130g/4/1/2 oz/2 ¼ cups dry white or whole meal bread crumbs
3-5 garlic cloves, thinly sliced or chopped
1.Steam or boil the cauliflower in salted water until just tender. Drain and leave to cool.
2.Heat 60-75ml/4-5 tbsp of olives oil in a pan, add the breadcrumbs and cook over a medium heat, tossing and turning, until browned crisp. Add the garlic, turn once or twice, then remove from the pan and set aside.
3.Heat the remaining oil in the pan, then add the cauliflower, mashing and breaking it up a little as it lightly browns in the oil.
Do not overcook but just cook until lightly browned.
4.Add the garlic breadcrumbs to the pan and cook, stirring until well combined, with some of the cauliflower still holding its shape season and serve hot or war