Lemon-parmesan cauliflower

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

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