Cauliflower with Brown Butter Sauce

Here’s an interesting twist on a usually bland vegetable.

INGREDIENTS:
1 cauliflower head, about 3/4 pound
1 Tbsp butter
1 lemon (small)
1 Tbsp parsley

PREPARATION:

Wash the cauliflower head and cut away anything but the florets. Turn head over; remove the center stalk leaving enough to keep it whole.
Using a grater, remove the zest from the lemon, then cut it in half and juice it with a juicer. Wash and finely chop parsley.

COOKING:

Add about 1 cup of water to a steamer. Put the head in the upper part or in the “basket” and steam checking for doneness with a paring knife. It’s done when there is a small amount of resistance to the knife - 5 to 10 minutes should do it. Remove immediately as it will keep cooking. Place it in a serving dish right side up and cover with foil.

As the cauliflower is steaming, melt the butter in a small saucepan slowly heating until it begins to brown. Stay with it as it happens quickly – Don’t let it burn! Add the lemon juice, zest and parsley to the pan, over very low heat to combine; Spoon sauce over the cauliflower.

Serve whole in a dish along with a knife to slice it into quarters. A little stemmed parsley as a garnish adds a nice touch.