Cauliflower With Parsley Butter Sauce
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1head cauliflower, about 1½ pounds
- Salt and freshly ground pepper to taste
- ¼cup milk
- 2tablespoons butter
- 1tablespoon fresh lemon juice
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
97 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
- Step 2
Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.
Private Notes