Italian Lemon Cauliflower |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cauliflower with a lemon-garlic-butter sauce topped with Italian cheese and parsley. I like to sub Fontina cheese. Ingredients:
1 tablespoon chopped fresh parsley |
1/2 teaspoon grated lemon, rind of |
6 cups cauliflower florets (about 1 1/2 pounds) |
2 tablespoons butter |
3 cloves garlic, minced |
2 tablespoons fresh lemon juice |
1/4 cup shredded asiago cheese |
3 tablespoons chopped fresh parsley |
Directions:
1. In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
2. Place cauliflower in a steamer basket and put basket in saucepan.
3. Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
4. With a slotted spoon, remove to a serving bowl, keep warm.
5. Reserve 1/2 cup of cooking liquid.
6. Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
7. Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
8. Pour over cauliflower, top with cheese and sprinkle with parsley.
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