This clipping originally came from a newspaper. On the reverse side of the clipping is part of this article on cranberry relish by Jeanne Jones. From the date, I can tell that this recipe was likely published near Thanksgiving. Unfortunately, it is not possible at this time for me to discern which newspaper this recipe came from.
I am not putting cauliflower in there. A medium-sized cooking pot works just fine.
When cooked, the cauliflower is soft, but not mushy. It soaks up the parsley butter sauce quite well. Follow the directions and serve immediately after cooking, or the sauce will begin to congeal. As side dishes go, this is truly a pleasant treat!
- 1 head cauliflower (about 1 1/2 pounds)
- Salt and pepper to taste
- 1/4 cup milk
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
Break the cauliflower into large flowerets.
Place the cauliflower in a medium-sized cooking pot, and cover with water.
Add the salt, pepper, and milk.
Heat to a simmer over medium heat, and simmer for 12 to 15 minutes or until tender. Drain well.
In a large skillet, melt the butter over medium-high heat.
Add the cauliflower, lemon juice, and chopped parsley. Cook, tossing, for 1 minute.
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