Ingredients

  • 1 head cauliflower, about 1 1/2 pounds
  • Salt and freshly ground pepper to taste
  • ¼ cup milk
  • 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      104 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 16 milligrams cholesterol; 59 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
  2. Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.

20 minutes

Dining and Cooking