Cauliflower With Parsley Butter Sauce Recipes

CAULIFLOWER WITH LEMON-CAPER BUTTER

Cauliflower with Lemon-Caper Butter image

Steamed until tender but not falling apart, the cauliflower in this dish is an ideal canvas for the warm butter sauce that's drizzled on top, soaking in all its lemony, briny and garlicky goodness.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.

CAULIFLOWER WITH PARSLEY BUTTER SAUCE

Cauliflower With Parsley Butter Sauce image

Provided by Pierre Franey

Categories weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, about 1 1/2 pounds
Salt and freshly ground pepper to taste
1/4 cup milk
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley

Steps:

Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams

CAULIFLOWER WITH PARSLEY-BUTTER SAUCE

Cauliflower With Parsley-Butter Sauce image

Provided by Pierre Franey

Categories side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 head cauliflower, 1 1/2 pounds
Salt to taste
1/4 cup milk
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
Freshly ground pepper to taste

Steps:

Break the cauliflower into large florets. Put them in a kettle and add cold water to cover and salt to taste. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
Melt the butter in a skillet. Add the lemon juice and the florets. Add the parsley and pepper to taste. Cook, tossing, 1 minute. Serve at once.

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