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Print this Recipe    Braised Cauliflower

Braised Cauliflower with Parsley and Lime
Serves 4 to 6

2 tablespoons olive oil
2 pounds cauliflower, cut into florets
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch Italian parsley, leaves only, chopped
1/4 cup freshly squeezed lime juice

Heat the olive oil in a medium skillet over high heat. Briefly
saute the cauliflower with the salt and pepper just to coat with
oil, then reduce the heat to medium-low. Continue cooking, tossing
frequently and adding a few tablespoons of water at a time as
necessary to avoid burning, until the cauliflower starts to soften
and brown evenly, about 35 minutes. Remove from the heat, stir in
the parsley and lime juice and serve.

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