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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Cooking Light '07. Not a huge fan of cauliflower (can't seem to get past the bland color), but this is tasty! Ingredients:
6 cups water |
1/2 lemon |
4 cups cauliflower florets (about 1 small head) |
2 t evoo |
2 garlic cloves, minced |
3 t chopped fresh parsley |
2 t lemon juice |
1 1/2 t capers, drained |
1/2 t salt |
Directions:
1. Bring 6 cups water & lemon to half boil in large saucepan. Add cauliflower,;cook 3 minutes. Drain; discard lemon half.
2. Heat oil in large, nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned.
3. Transfer cauliflower mixture to a large bowl. Add parsley & remaining ingredients; toss well.
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