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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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LIGHT LEMON CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Euless, Texas in 1989. Ingredients:
1/4 cup chopped fresh parsley divided |
1/2 teaspoon grated lemon peel |
6 cups cauliflower florets |
1 tablespoon margarine |
3 cloves garlic minced |
2 tablespoons fresh lemon juice |
1/4 cup grated parmesan cheese |
Directions:
1. Place 1 tablespoon parsley, lemon peel and 1” water in large saucepan.
2. Place cauliflower in steamer basket and place in saucepan.
3. Bring water to a boil over medium heat then cover and steam 16 minutes.
4. Remove to large bowl and keep warn reserving 1/2 cup hot liquid.
5. Heat margarine in small saucepan over medium heat.
6. Add garlic and cook and stir 3 minutes then stir in lemon juice and reserved liquid.
7. Spoon lemon sauce over cauliflower.
8. Sprinkle with remaining 3 tablespoons parsley and cheese before serving.
9. Garnish with lemon slices if desired.
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