Chili-Lemon Cauliflower

This side dish goes well with seared steak, burgers, or lamb chops.

  • Servings: 4
Chili-Lemon Cauliflower

Source: Everyday Food, April 2011

Ingredients

  • 1 large cauliflower (about 2 pounds), cut into florets
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper

Directions

  1. Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.

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