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Cauliflower with Capers

Yield 4 servings (serving size: about 3/4 cup)
Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.

Ingredients

  • 6 cups water
  • 1/2 lemon
  • 4 cups cauliflower florets (about 1 small head)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons capers, drained
  • 1/4 teaspoon salt

Nutrition Information

  • calories 44
  • caloriesfromfat 49 %
  • fat 2.4 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 5.5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 191 mg
  • calcium 25 mg

How to Make It

  1. Bring 6 cups water and lemon half to a boil in a large saucepan. Add the cauliflower to pan; cook 3 minutes. Drain; discard lemon half.

  2. Heat oil in a large nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.