Cauliflower With Parsley Butter Sauce

By Pierre Franey

Published October 29, 1991

Total Time
20 minutes
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Ingredients

Yield:4 servings

  • 1 head cauliflower, about 1 ½ pounds

  • Salt and freshly ground pepper to taste

  • ¼ cup milk

  • 2 tablespoons butter

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons finely chopped parsley

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 flowerets. Put them in a kettle and add cold water with salt. 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 flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.

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