Tangy lemon and briny olives perk up simple steamed cauliflower. Source: EatingWell Magazine, January/February 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 Facts

91 calories; 6 g total fat; 201 mg sodium. 8.9 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2016
Delicious side dish My daughter a lover of all things citrus and olive requests this dish frequently. My husband and I love it too. A nice alternative to roasted cauliflower which is how we usually have cauliflower as a side dish. Pros: Different great with heavy/cheesy main dish Cons: Dealing with lemon is a bit time consuming Read More
Rating: 4 stars
02/12/2014
Love this! This was excellent! I loved the lemon/olive combination. It was also really good served cold the next day. Pros: simple with really great flavors Read More