Serves: 4
Total Calories: 96
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Peel off the tough skin with a swivel-blade vegetable peeler. Cut thick stems crosswise into 1/4-inch slices.
2 In a large skillet, cook the onion and garlic in the olive oil and cook 5 minutes, stirring occasionally.
3 Add the cauliflower, water, parsley, and salt and pepper to taste. Toss well. Cover the pan and cook 15 minutes more or until the cauliflower is tender. Serve hot
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower with Parsley and Onion recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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