3 tbsp chopped pine nuts
1 clove garlic, minced
1 tsp lemon zest
1 tbsp fresh lemon juice or more, to taste
3 sprigs flat-leaf parsley, chopped
1 pound cauliflower florets (about 4 cups)
¼ tsp kosher salt, or less
All you do:
1. In a small sauté pan, heat the oil over medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes. Stir in the garlic and cook 1 minute more.
2. Remove from the heat and transfer to a large heat-proof bowl. Allow to cool, then mix in the lemon zest, lemon juice and parsley.
3. Steam the cauliflower until it’s tender but still has some bite, 3-5 minutes.
4. Allow the cauliflower to cool slightly, then toss with the dressing. Season with up to ¼ tsp. salt.
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