Cauliflower With Thyme And Lemon
Cauliflower with Thyme and Lemon is a refreshing change from the usual cauliflower dishes. A hint of lemon and the bright color of fresh garden tomatoes makes it a perfect side dish for salmon or chicken. Give it a try tonight.
1 Head Cauliflower
1 Tbsp Lemon Juice
2 Tbsp Vegetable Oil or Olive Oil
2 Tbsp Lemon Juice
Salt to taste
Pepper to taste
1 tsp Thyme
- To prepare the cauliflower, remove the leaves and stems.
- Cut the cauliflower into chunks (called “florets”).
- Place the cauliflower florets in a large saucepan. Cover with water.
- Place 1 Tbsp of lemon juice in the water. This lemon juice will help cut the odor of cooking cauliflower. It also keeps the cauliflower white in color too.
- Cover the saucepan with a lid.
- Turn the burner to high and heat to a rolling boil.
- Once boiling, turn the burner to medium, and lift the lid a bit to let the steam escape.
- Gently boil for 10-15 minutes until tender-crisp.
- While waiting for the cauliflower to cook, get a small dish.
- In this small dish, combine the vegetable oil (or olive oil), lemon juice, salt and pepper to taste, and the thyme. Set aside. If your food budget is tight, go with the vegetable oil. However, as you learn to better manage your food budget, try buying Olive Oil instead. Yes, it can often be $7.99-$9.99 a liter. But do things such as Add Extra $20 To Your Food Budget or The Importance of Taking Stock. Then, like me, you will learn to have the money available to buy and stock up on Olive Oil when it is only $3.99 a liter. Never buy it at $7.99-$9.99 a liter again.
- Dice the tomato into chopped chunks and put in another small dish. Personally I prefer to use field tomatoes or vine ripened varieties over hot house tomatoes. Why? I find hot house tomatoes lack taste and I can’t stand the woody stem that can sometimes be found halfway down the tomato center. But use the tomato of your choice. Even try grape or cherry tomatoes cut in half.
Directions: Final Preparations
- When the cauliflower is tender-crisp, drain the water off. Return to the saucepan.
- Pour the oil/lemon juice mixture over the cauliflower.
- Toss gently. I used a Betty Crocker spatula that I bought for a $1 at the local Dollarama store.
- Add the chopped tomato chunks and again, toss gently.
- Serve directly to plates or place in a serving bowl.
Makes 4-6 servings.
Recipe from: Free Stuff 4 Daily Needs Cookbook, page 73
Recipe contributor: Theresa Buker
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