CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
1 |
|
Head cauliflower |
1 |
|
Lemon, juice of |
2 |
|
up to |
3 |
T |
Butter or margarine, melted |
2 |
|
up to |
3 |
T |
Grated Parmesan cheese |
1/4 |
t |
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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