Ingredients
Scale
- 1 small head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 medium garlic cloves, minced
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons drained capers
- 2 tablespoons minced parsley
- Zest of 1/2 lemon
- 2 tablespoons lemon juice (from about 1/2 lemon)
Instructions
- Place the cauliflower in a large skillet over medium heat and add 1/2 cup water. Cover with a lid and cook until the cauliflower is starting to soften and turn slightly translucent, about 8 minutes. Then uncover and let all the water evaporate for about 2 minutes more.
- When the water is gone, add 2 tablespoons oil, 1/4 teaspoon salt, and pepper. Toss to coat and cook uncovered, stirring occasionally, until the cauliflower is softened and browned in places, 6 to 8 minutes.
- Stir in 3 minced garlic cloves and 1/2 teaspoon chili flakes, and cook for 30 seconds.
- Lastly, stir in 2 tablespoons each capers and parsley, and the zest and juice of 1/2 lemon. Turn the heat off.
- Transfer the cauliflower to a serving platter. Serve warm.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 80
- Fat: 7.1 g
- Carbohydrates: 3.5 g
- Fiber: 1.7 g
- Protein: 1.3 g
