Prep 5 mins
Cook 5 mins
- 3 cups fresh cauliflower florets (about 3/4 pound)
- 2 tablespoons finely chopped fresh chives
- 1 1⁄2 tablespoons light butter, melted
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Place cauliflower in a medium saucepan, and add water to cover.
- Bring to a boil, and cook 5 minutes or until crisp-tender.
- Transfer florets to a bowl; add chives and remaining ingredients.