Cauliflower With Garlic, Parsley And Lemon
serves 2-4
Cauliflower is underrated. One of the simplest ways we know to cook it -- steamed in a little water just until tender, then dressed with tons of bright, fresh flavor just before serving -- is bound to convert even those most certain of their distaste for this produce section staple.
1 head cauliflower, cut into florets
1/2 cup water
4 cloves garlic, minced
1/4 cup finely chopped parsley
4 tablespoons lemon juice
2 teaspoons olive oil
prep: 10 minutes
total: 20 minutes
medium saucepan with cover
tongs
small bowl
1. Combine the cauliflower florets and water in a medium saucepan over medium-high heat. Cover the pan and bring the water to a boil. Season the cauliflower with a light sprinkling of salt and pepper. Reduce the heat and gently simmer the cauliflower, turning the florets in the pan once or twice until they're barely tender, 10-15 minutes.
2. Meanwhile, chop the garlic and parsley. In a small bowl, combine the garlic, parsley lemon juice and olive oil. When the cauliflower is done, stir in the garlic, parsley lemon mixture. Season to taste with salt and pepper.
2. Meanwhile, chop the garlic and parsley. In a small bowl, combine the garlic, parsley lemon juice and olive oil. When the cauliflower is done, stir in the garlic, parsley lemon mixture. Season to taste with salt and pepper.
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