Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.
6 cups water
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
How to Make It
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.
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.
I am not a fan of cauliflower and am always looking for palatable ways to prepare it that don't involve lots of cheese or mayo. This recipe is easy and quite tasty. Lemon, capers, and garlic can make just about anything taste good, and this recipe is no exception. Next time I am trying to prepare it using only one pan: a large skillet.
I liked this recipe but found it difficult to eat both capers and cauliflower in one bite (since I don't generally eat my veggies with a spoon). I think next time I'll make a sauce out of the complimentary ingredients to spoon over the cauliflower and get the flavor of the capers in every bite-full.
I loved this! Made it with the fresh vegetable medley for stir-fry (cauliflower, broccoli and baby carrots). Used 2 halves of a lime instead of 1 half of a lemon in the water. Did everything else according to the recipe, although I only had regular-sized capers. Served it with steak and au gratin potatoes. There were only 2 of us, so I ate the leftover veggies cold the next day, like a marinated vegetable salad. Mmmm.
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