Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min
Ingredients:
6 cups water
1/2 medium lemon
4 cups cauliflower florets (about 1 small head)
2 teaspoons olive oil
2 large cloves garlic, minced
3 Tablespoons chopped fresh parsley
2 Tablespoons lemon juice
2 teaspoons capers, drained
1/4 teaspoon salt
Directions:
1.
Bring water boil in a large saucepan. Squeeze the lemon half into the
water and add the lemon half to the water too. Add the cauliflower to
the 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.
3. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.
Nutritional Information per serving:
Serving size:
3/4 cup
Calories per serving:
50
Fat per serving:
2.39g
Saturated Fat per serving:
.34g
Sugar per serving:
2.63g
Fiber per serving:
2.69g
Protein per serving:
2.21g
Carbohydrates per serving:
4g
2 Smartpoints