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Cauliflower With Lemon & Olives

Cauliflower With Lemon & Olives
This Recipe Is:

WebMD Recipe from EatingWell.com

Tangy lemon and briny olives perk up simple steamed cauliflower.

Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • large head cauliflower, trimmed and cut into bite-size pieces
  • lemons
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

 

Nutritional Information

Makes: 6 servings, scant 1 cup each
  • Calories89
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates9 g
    • Dietary fiber3 g
  • Protein3 g
  • Sodium199 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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