steamed cauliflower with lemon butter sauce

a little side dish to brighten your day...

steamed cauliflower

I made this quick and easy side dish to go with my hot smoked salmon that I recently posted. There were a lot of firsts in this meal and all were delectable as my 3-year old niece would say! Just thinking about it now is making my mouth water. That, and the fact that I am currently halfway through a six-day BluePrintCleanse. Holy moly am I struggling! I am limited to six juices a day and water. I think I can technically have some green tea, but I wanted to use this as an attempt to ween myself off caffeine. "How is it going?" you may be asking. Well, let's just say that it is quite possibly the most difficult test of willpower that I have ever endured. I want

There will be a complete breakdown of my six days on SMAK, no worries there!

And here I am, writing about food, watching the newest season of MasterChef, watching as my family enjoys food all around me - Chipotle, corn, chicken, pork chops, spicy sweet chili Doritos. I want it all. But for the next 3 days, I will leave that all to you wonderful people.

Until next time...happy eating! (Eat a little extra on my behalf!)

steamed cauliflower with lemon butter sauce

1 cauliflower head, about 2 pounds 2 tablespoons butter 1 small lemon (juice and zest) 1 tablespoon chopped parsley salt, for steaming water

  1. Trim the cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center fo the core, but not so much that the florets fall apart.
  2. Head about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until sharp knife can pierce it with a slight resistance, 10-20 minutes, depending on the size of the head. Don't over cook; it will continue to cook from residual heat.
  3. 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.
  4. When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.