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Ingredients
- 1 whole cauliflower
- 3 tbsp extra virgin olive oil 45 mL
- 1 large garlic clove, minced
- 1 tbsp lemon juice 15 mL
- 1⁄4 tsp each salt and black pepper 1 mL
- 3 tbsp finely chopped fresh parsley 45 mL
- 1 tsp grated lemon zest 5 mL
Instructions
- Cut cauliflower into 2-inch (5 cm) floret pieces. Peel stalks and cut into 1-inch (2.5 cm) pieces. Bring a saucepan of water to boil. Add cauliflower and cook for 4 minutes or until bright green, tender but firm. Drain well and set aside.
- In a large nonstick skillet, heat oil over medium heat. Cook garlic for 1 minute or until softened. Add lemon juice and stir to combine. Add cauliflower, salt and pepper. Cook, stirring for about 2 minutes or until heated through.
- In a small bowl, stir together parsley and lemon zest. Sprinkle over top of cauliflower to serve.
- Serves 4.
Notes
- Make ahead: Cover and refrigerate for up to 2 days.
- Cauliflower Variation: Substitute broccoli for cauliflower.
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