Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Head cauliflower |
| 1 \N | Lemon; juice of (up to) |
| 3 tablespoons | Butter or margarine; melted (up to) |
| 3 tablespoons | Grated Parmesan cheese |
| ¼ teaspoon | Paprika |
| \N \N | Salt; pepper |
In saucepan, cook cauliflower in 1 inch boiling water with juice of half a lemon until tender. (Cook flowerets 5 to 10 minutes; whole cauliflower 15 to 20 minutes.) Drain. (Cooking cauliflower with lemon juice helps it stay white while it's cooking.)
To serve, sprinkle cauliflower with remaining juice of half a lemon and butter. Combine Parmesan cheese and paprika. Sprinkle over cauliflower.
Salt and pepper to taste. Garnish with lemon twist or slice and parsley.
Makes 4 to 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, .