Cauliflower in Green Sauce

Serving size:


    • 1
    • small cauliflower, about 1-lb., trimmed and divided into florets
    • 1 T
    • olive oil
    • 2 clv
    • garlic, slivered
    • 1⁄4 t
    • salt
    • 2 T
    • fresh lemon juice
    • 2 T
    • minced fresh parsley
15 minutes
Ready in
15 minutes


This will add some zest to your plate!

Adapted from The Nutrition Bible by Jean Anderson, M.S. and Barbara Deskins, PhD., R.D.


Blanch the cauliflower until crisp-tender in a large kettle of boiling water about 3 minutes; drain well. Heat oil over low heat in a large skillet; add the garlic and cook it, stirring often, until it is softened and the oil is fragrant. Take care not to burn the garlic, as it will taste bitter. Raise the heat to medium and add the cauliflower, cooking and stirring occasionally, until the cauliflower browns lightly, about 6 minutes. Sprinkle with salt, lemon juice and parsley and toss to coat. Serve immediately.


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