If you think cauliflower is boring, think again. It responds very well to a little dressing up. This recipe is especially pretty made with Romanesco cauliflower, but either one works.
Easy!
Inexpensive!
Serves:6people
Serving Size:about 1 cup
This recipe turns plain old cauliflower into an attractive and flavorful side dish for salmon, beef or pork chops. Use Romanesco cauliflower (also called Romanesco broccoli) for more interest.
Tools:knife and cutting board, large (4-quart) saucepan or large (10 to 12-inch) skillet
| Prep Time | |
| 5 minutes |
| Cook Time |
| 5 minutes |
|
|
|
Easy!
Inexpensive!
Serves:6people
Serving Size:about 1 cup
|
This recipe turns plain old cauliflower into an attractive and flavorful side dish for salmon, beef or pork chops. Use Romanesco cauliflower (also called Romanesco broccoli) for more interest.
Tools:knife and cutting board, large (4-quart) saucepan or large (10 to 12-inch) skillet
|
Ingredients
- 1 small head cauliflower or Romanesco cauliflower/broccoli
- 2 cloves garlic
- 1 tablespoon butter
- 1 tablespoon capers
- 1/2 lemon juiced
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons chopped parsley (optional)
Servings: people
Units:
Instructions
- Remove leaves and stalk from cauliflower and cut into florets. Mince garlic.
- Melt butter in a skillet or saucepan over medium-low heat.
- Add garlic; cook and stir 1 minute.
- Add cauliflower, and about 1 tablespoon of water. Stir and cover. Steam for about 5 minutes, or until crisp-tender.
- Remove from heat and stir in capers, lemon juice, salt, pepper and optional parsley.
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