Cauliflower With Parsley-Butter Sauce

By Pierre Franey

Published December 6, 1988

Total Time
20 minutes
Rating
4(17)
Comments
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Ingredients

Yield:4 servings

  • 1 head cauliflower, 1 ½ pounds

  • Salt to taste

  • ¼ cup milk

  • 2 tablespoons butter

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons finely chopped parsley

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 17 milligrams cholesterol; 97 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 379 milligrams sodium; 3 grams protein; 3 grams sugar

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.

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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.

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Ratings

4 out of 5
17 user ratings
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Comments

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Nancy

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

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