Steamed Cauliflower with Lemon Butter Sauce Recipe

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This easy, attractive dish has a mild flavor and tastes as good as it looks.
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  • 1 cauliflower head, about 2 pounds
  • 2 butter
  • 1 small lemon (juice and zest)
  • 1 chopped parsley
  • salt, for steaming water
Container: steamer
  • Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart.
  • Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't overcook; it will continue to cook from residual heat.
  • While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice. Add to browned butter. Chop parsley and add to butter.
  • When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.
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Steamed Cauliflower with Lemon Butter Sauce Recipe Reviews

steamed cauliflower with lemon butter sauce

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Samurai Cook
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"I used this recipe, but added 3 minced Italian Castelvetrano olives to it and a small pinch of garlic powder. I also only used 3 drops of lemon juice. It was delicious and my first time making cauliflower. Thanks for your recipe"
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