ITALIAN LEMON CAULIFLOWER

Italian Lemon Cauliflower image

Cauliflower with a lemon-garlic-butter sauce topped with Italian cheese and parsley. I like to sub Fontina cheese.

Provided by Lorac

Categories Lemon

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
Place cauliflower in a steamer basket and put basket in saucepan.
Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
With a slotted spoon, remove to a serving bowl, keep warm.
Reserve 1/2 cup of cooking liquid.
Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
Pour over cauliflower, top with cheese and sprinkle with parsley.

Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 88.5, Carbohydrate 9.6, Fiber 4, Sugar 3.9, Protein 3.3

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