Steamed Cauliflower with Lemon Butter Sauce Recipe
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This easy, attractive dish has a mild flavor and tastes as good as it looks.
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1 cauliflower head, about 2 pounds
2 tablespoons butter
1 small lemon (juice and zest)
1 tablespoon chopped parsley
salt, for steaming water
Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.
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Salt and pepper to taste
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Steamed Cauliflower with Lemon Butter Sauce Recipe Reviews
steamed cauliflower with lemon butter sauce
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"I used this recipe, but added 3 minced Italian Castelvetrano olives to it and a small pinch of garlic powder. I also only used 3 drops of lemon juice. It was delicious and my first time making cauliflower. Thanks for your recipe"
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