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20 minute dinner recipes

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Cauliflower with Lemon & Olives

http://www.eatingwell.com/recipes/cauliflower_lemon_olives.html

From EatingWell:  January/February 2010

Tangy lemon and briny olives perk up simple steamed cauliflower.

6 servings, scant 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.
  2. Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.
  3. Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.

Nutrition

Per serving : 89 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 3 g Fiber; 199 mg Sodium; 387 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat