Time: 30 min.
Complexity: easily
Servings: 4

Steamed cauliflower makes the perfect neutral foil for a warm, lemon-garlic butter sauce with capers, which infuses the vegetables with a rich bouquet of flavors. Allow the cauliflower to soak up the sauce and serve as a side dish for anything from meat to seafood.

Ingredients:

• 1 head of cauliflower
• 4 tsp capers
• 1 anchovy
• Lemon zest and juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, capers, Anchovies, lemon

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Preparation:

Step 1
• Steam 1 split head of cauliflower in a steamer basket set over simmering water until tender, 15-18 minutes. In a small saucepan over medium heat, heat 3 tablespoons butter and sauté 4 teaspoons capers, 2 crushed garlic cloves, and the puree from one of the anchovy fillets until the garlic is softened, 6-8 minutes.
Step 2
• Toss the cauliflower with herbed butter, finely chopped parsley, and the zest and juice of half a lemon. Season with salt and pepper to taste.

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