This side dish goes well with seared steak, burgers, or lamb chops.
Everyday Food, April 2011
- 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
- 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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