1 head of cauliflower
2 TBSP extra-virgin olive oil
1/2 tsp crushed red pepper
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
3 TBSP freshly grated Parmesan cheese
4 lemon wedges
This is a perfect opening dish for the summer! We ate cauliflower tonight with a fresh tabbouleh salad and cantaloupe. The kids ate most of it, but Ethan recommends broccoli in place of the cauliflower.
Cut the cauliflower into florets (about 5 cups) and saute in the oil for 5-8 minutes or until crisp-tender. Add the crushed red pepper and black pepper and cook for 2 more minutes. Remove from the heat and stir in the parsley, then the Parmesan cheese. Serve with lemon wedges and sea salt.
Summer is in full swing! As you enjoy the longest day of light in the sky, remember how remarkable the seasons are and how each new season brings with it a new kind of hope and renewal. Summer is a bursting forth of vegetation, warmth, and comfort in the outdoors. People swim, boat, grill, and enjoy the sun at it's closest proximity to the Earth. Go out and enjoy it!
"Intense love does not measure, it just gives."
- Mother Teresa
No comments:
Post a Comment