Ingredients:
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemons, rind of
6 cups cauliflower florets ( about 1 1/2 pounds)
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup shredded asiago cheese
3 tablespoons chopped fresh parsley
Directions:
In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
Place cauliflower in a steamer basket and put basket in saucepan.
Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
With a slotted spoon, remove to a serving bowl, keep warm.
Reserve 1/2 cup of cooking liquid.
Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
Pour over cauliflower, top with cheese and sprinkle with parsley.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.