Tangy lemon and briny olives perk up simple steamed cauliflower.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 2.7g; carbohydrates 8.9g; dietary fiber 3.1g; sugars 2.9g; fat 6g; saturated fat 1g; vitamin a iu 31IU; vitamin c 70.8mg; folate 73.9mcg; calcium 34.2mg; iron 0.7mg; magnesium 21mg; potassium 407.6mg; sodium 201.2mg; thiamin 0.1mg.

Reviews (1)

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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: 4 stars
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
Rating: 5 stars
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