Cauliflower With Parsley-Butter Sauce

By Pierre Franey

Total Time
20 minutes
Rating
4(17)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1head cauliflower, 1½ pounds
  • Salt to taste
  • ¼cup milk
  • 2tablespoons butter
  • 1tablespoon fresh lemon juice
  • 2tablespoons finely chopped parsley
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

97 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 379 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.

  2. Step 2

    Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Nancy

Did as directed, but was a LARGE cauliflower, so 3T butter and about 1/4 cup parsley. Yum!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.