Cauliflower with Garlic and Lemon

Amazing recipe of blanched cauliflower that’s drained well and fried with olive oil, garlic, and lemon.

1 large head cauliflower, trimmed and cut into bite-sized flowerets
salt for cauliflower cooking water, about 1 tsp.
3-4 T extra virgin olive oil (I thought 3 tablespoons of oil was enough for this, but in Italy they would add more oil right before serving.)
1 T minced garlic (or less if you’re not that fond of garlic)
zest and juice of 1 lemon
salt and coarse ground pepper to taste

View the full recipe at Kalyn’s Kitchen →