Italian Lemon Cauliflower

Cauliflower with a lemon-garlic-butter sauce topped with Italian cheese and parsley. I like to sub Fontina cheese.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  chopped fresh parsley
• 1⁄2 teaspoon  grated lemon, rind of
• 6  cups cauliflower florets (about 1 1/2 pounds)
• 2  tablespoons butter
• 3  cloves garlic, minced
• 2  tablespoons fresh lemon juice
• 1⁄4 cup  shredded asiago cheese
• 3  tablespoons  chopped fresh parsley

Directions

1. In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water.
2. Place cauliflower in a steamer basket and put basket in saucepan.
3. Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender.
4. With a slotted spoon, remove to a serving bowl, keep warm.
5. Reserve 1/2 cup of cooking liquid.
6. Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes.
7. Increase heat to medium, add lemon juice and cooking liquid and stir to combine.
8. Pour over cauliflower, top with cheese and sprinkle with parsley.