Light Lemon Cauliflower Recipes

Steps:

• Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
• Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
• Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Steps:

• In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
• Drain on paper toweling and transfer oil to a large bowl.
• Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
• Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
• Add cauliflower to bowl of oil and season with table salt; toss to coat.
• Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
• In the meantime, melt butter in a small pan over medium heat until foamy.
• Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
• Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.

Steps:

• Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
• Place cauliflower in steamer basket and place in saucepan.
• Bring water to a boil over medium heat.
• Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
• Remove to large bowl; keep warm.
• Reserve 1/2 cup hot liquid.
• Heat margarine (or butter) in small saucepan over medium heat.
• Add garlic; cook and stir 2 to 4 minutes or until soft.
• Stir in lemon juice and reserved liquid.
• Spoon lemon sauce over cauliflower.
• Sprinkle with remaining 3 tbls parsley and cheese before serving .
• Garnish with lemon slices, if desired.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.