Main Ingredients:

Serves 4 to 6



2 tablespoons olive oil

2 pounds cauliflower, cut into florets

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bunch Italian parsley, leaves only, chopped

1/4 cup freshly squeezed lime juice

Cooking Preparation of the Recipe:

Heat the olive oil in a medium skillet over high heat. Briefly saute the

cauliflower with the salt and pepper just to coat with oil, then reduce the

heat to medium-low. Continue cooking, tossing frequently and adding a few

tablespoons of water at a time as necessary to avoid burning, until the

cauliflower starts to soften and brown evenly, about 35 minutes. Remove from

the heat, stir in the parsley and lime juice and serve.

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