Cauliflower with Lemon & Olives

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Tangy lemon and briny olives perk up simple steamed cauliflower.

 Cauliflower with Lemon & Olives
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 1 large head cauliflower, trimmed and cut into bite-size pieces

  • 2 lemons

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon minced shallot

  • 1 tablespoon water

  • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 2 tablespoons chopped oil-cured or kalamata olives

Directions
  1. 6 servings, scant 1 cup each

  2. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.

  3. Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.

  4. Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.


Nutritional Facts

Servings
6
Per serving
Calories
89
Carbohydrates
9g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
3g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
387mg
Sodium
199mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (110% daily value)
Folate (17% dv).

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