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Place bread on pan and put into oven for approximately 6 minutes (or until dried, but not toasted, turning half way through). Remove but leave the oven on.
Remove from oven and let bread cool slightly; then add to food processor along with spices (do not add parmesan cheese yet!) and ground until desired consistency.
Return crumbs to oven, spreading evenly, for approximately 5-6 minutes; or until lightly toasted. (stir crumbs occasionally to evenly toast).
Remove from oven and let cool. Add parmesan cheese and stir until evenly mixed.
Fill the bottom of a pot/pan with 2 inches of water.
Set up the steamer and put in the cauliflower florets.
Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch.
Dish up the cauliflower evenly and sprinkle with the homemade parmesan breadcrumbs.
This recipe has the following nutrient totals:
Protein 12.4 g
Carbohydrates 12.0 g
Iron 0.53 mg
Fiber 3.56 g
Calcium 21.8 mg
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