Cauliflower with Capers

Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 49%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 5.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 191mg
  • Calcium: 25mg

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

Preparation

  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.
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