There's a problem with having a husband who also needs to blog about healthy foods for work. And that's the fact that on occasion those recipes get stolen from me and posted before I get around to sharing it. So, here's an excellent recipe inspired by Alton Brown. I just replaced the bread crumbs with pecans for a hearty, fulfilling crunch and to make it gluten-free. I'm not kidding when I say we are eating this recipe at least once a week. And I've been serving it to friends a great deal, too.
And one more thought. When it's cooked this way, we're all way more likely to eat farther down the fiber-rich stem than to just eat the florets off the top.