• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Kosher salt - as needed

  2. 2 Cauliflower heads - (2 1/2 to 3 lbs) (small)

  3. 1/4 cup 59ml Olive oil

  4. 8 Garlic cloves

  5. 1/2 cup 8g / 1/3oz Chopped cilantro

  6. Freshly-ground black pepper - to taste

  7. 1/2 cup 118ml Water

  8. 1/4 cup 59ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Bring a large saucepan of salted water to a boil. Break cauliflower into florets. Add the cauliflower and blanch for 2 minutes. Drain in a colander and set aside.

  2. Heat the olive oil in a large skillet over medium heat. Cut garlic cloves into 5 slices each. Add the sliced garlic and a pinch of salt. Cook for 1 1/2 minutes. Add the cauliflower, stir well and cook over medium-low heat, stirring gently from time to time, until golden in color and sweet in smell, about 25 minutes.

  3. Reduce the heat to low; add a pinch of pepper and the water and lemon juice. Simmer for a few minutes until most of the water has been absorbed, stirring gently. Turn the heat off, sprinkle the cilantro over the cauliflower and add salt to taste. Stir and let stand for 10 to 15 minutes before serving, or refrigerate overnight. Serve at room temperature.

  4. This recipe yields 4 to 6 servings.

  5. Each serving: 202 calories ; 9 grams protein; 26 grams carbohydrates; 12 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 139 mg. sodium.


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