Yield: 4 Servings
|1 medium||Head cauliflower|
|1||Lemon; juice of (up to)|
|3 tablespoons||Butter or margarine; melted (up to)|
|3 tablespoons||Grated Parmesan cheese|
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, .