Cauliflower with Capers

D made this. It was easy. He really liked it. He is a fan of Chicken Piccata. I ate it. I'm not a fan of Chicken Piccata. It was ok, but I thought it was too lemony/capery. We'll have again though...

Cauliflower with Capers

Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.

6 cups water
1/2 lemon
4 cups cauliflower florets (about 1 small head)
2 teaspoons olive oil
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 1/2 teaspoons capers, drained
1/4 teaspoon salt

Bring 6 cups water and lemon half to a boil in a large saucepan. Add the cauliflower to pan; cook 3 minutes. Drain; discard lemon half.

Heat oil in a large nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.

Yield: 4 servings (serving size: about 3/4 cup)

CALORIES 44 (49% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 25mg; CARBOHYDRATE 5.5g; SODIUM 191mg; PROTEIN 1.5g; FIBER 2g

Cooking Light, DECEMBER 2007