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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1 tablespoon chopped fresh parsley
- 12 teaspoon grated lemon, rind of
- 6 cups cauliflower florets (about 1 1/2 pounds)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 14 cup shredded asiago cheese
- 3 tablespoons chopped fresh parsley
Method
- 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.
