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This homey version of Italian style
cauliflower is delicious with grilled chicken and yet a simple lunch
recipes.
Make 4 to 6 servings
1/4 cup olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to
taste
1 small head cauliflower, cored,
separated into flowerets, steamed or boiled in slated water to cover
until just tender, 5 to 6 minutes, drained, and kept warm in ad deep
heated serving dish
Freshly grated Parmesan cheese
Heat the oil in a small saucepan over low
heat.
Cook the garlic, stirring, for 1 minute.
Do not let it burn.
Stir in the parsley and vinegar. Season
well with salt and pepper. Heat through.
Pour the hot sauce over the cauliflower.
Toss to coat all the flowerets.
Serve immediately, lightly dusted with
the cheese.
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