Makes: 6 servings, scant 1 cup each
Active Time: 25 minutes
Total Time: 25 minutes
Tangy lemon and briny olives perk up simple steamed cauliflower.
1 large head cauliflower, trimmed and cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon water
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped oil-cured or kalamata olives
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.
Servings Per Recipe 6
Amount Per serving
% Daily values *
9% Total Fat 6g
5% Saturated Fat 1g
Trans Fat 0g
Monounsaturated Fat 4g
0% Cholesterol 0mg
11% Potassium 387mg
8% Sodium 199mg
3% Total Carbohydrate 9g
12% Dietary Fiber 3g
6% Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
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