 | | Directions |
- Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
- Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
- While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
- When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Container: steamer
Servings: 4
|  | | Ingredients | | - | | 1 cauliflower head, about 2 pounds |
| - | | 2 tablespoons butter |
| - | | 1 small lemon (juice and zest) |
| - | | 1 tablespoon chopped parsley |
| - | | salt, for steaming water |
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