Lemon and Parmesan Cheese Cauliflower

Yield: 6 Servings
Ingredients
- 4 tablespoons of fresh chopped Parsley
- 1 large head of Cauliflower 1 ½ to 2 pounds cut into florets, about 6 to 7 cups
- ½ a teaspoon of grated lemon peel
- 1 tablespoon of coconut oil
- 3 to 4 cloves of minced Garlic
- 2 tablespoons of fresh lemon juice
- ½ cup of shredded Parmesan cheese
Preparation
- Place a tablespoon of Parsley, lemon peel and 1 inch of water in a large sauce pan or two tier vegetable steamer.
- Place the Cauliflower in your steamer or in a steamer basket and place in sauce pan. Bring the water mixture to a boil over medium heat. Cover and steam for 15 minutes or until tender.
- Remove from pot and place in a large bowl, Keep warm. Save ½ to ¾ cup of your hot liquid.
- Heat your coconut oil in a small sauce pan over medium heat.
- Add the Garlic, and cook for 2 to 3 minutes until garlic is soft.
- Stir in lemon juice and reserved liquid.
- Spoon lemon mixture over the cauliflower florets and carefully coat the cauliflower with the mixture.
- Place Cauliflower in a serving bowl and sprinkle the remaining 3 tablespoons of parsley.
- Sprinkle the shredded Parmesan Cheese over the Cauliflower and garnish with thin slices of lemon slices.
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