Tuesday, January 14, 2014
Total time to prepare: 15 minutes
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts, chopped
1 clove garlic, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice, more to taste
3 sprigs flat-leaf parsley, chopped
1 lb. cauliflower florets, about 4 cups
¼ tsp. kosher salt
• In a small sauté pan, heat the oil over medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes. Stir in the garlic and cook 1 minute more.
• Remove from the heat and transfer to a large heat-proof bowl. Allow to cool, then mix in the lemon zest, lemon juice, and parsley.
• Steam the cauliflower until it’s tender but still has some bite, 3-5 minutes.
• Allow the cauliflower to cool slightly, then toss with the dressing. Season with up to ¼ tsp. of salt.
Per serving (1 cup)—
Sodium: 150 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 7 g
Protein: 3 g
Fiber: 3 g