| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Head cauliflower |
| 1 |
|
Lemon; juice of (up to) |
| 3 |
tb |
Butter or margarine; melted (up to) |
| 3 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Paprika |
|
|
Salt; pepper |
INSTRUCTIONS
In saucepan, cook cauliflower in 1 inch boiling water with juice of half a
lemon until tender. (Cook flowerets 5 to 10 minutes; whole cauliflower 15
to 20 minutes.) Drain. (Cooking cauliflower with lemon juice helps it stay
white while it's cooking.)
To serve, sprinkle cauliflower with remaining juice of half a lemon and
butter. Combine Parmesan cheese and paprika. Sprinkle over cauliflower.
Salt and pepper to taste. Garnish with lemon twist or slice and parsley.
Makes 4 to 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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