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Braised Cauliflower with Parsley and Lime
rec.food.recipes/Rebecca Radnor (1994)
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.
rec.food.recipes/Rebecca Radnor (1994)
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.
MsgID: 3113726
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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