|Looks normal, but the flavor will surprise your guests.|
The funny thing is that after all the cauliflower that I've cooked over so many years, this is something I never thought of doing until I saw it in a cookbook.
The book is It's All Greek to Me. It's another book from the round-robin cookbook group, Cook My Book.
While there were more complicated recipes in the book, I like this one because of the "aha" moment it provided. If I never thought of cooking cauliflower like this, maybe you never did either.
And it's so simple, you could do it any time you're in the mood.
Adapted from It's All Greek to Me by Debbie Matenopoulis
1 head cauliflower, green leaves removed, and cut into florets
2 tablespoons lemon juice (or to taste)
2 tablespoons olive oil (or to taste)
Salt and pepper, to taste
If the florets have any browned spots, cut them off and make sure all the florets are about the same size for even cooking.
Cook the cauliflower in salted boiling water until crisp-tender (or cook a little longer, if you prefer).
Drain the cauliflower and immediately drizzle on the lemon juice and olive oil and toss to combine - while it's hot it will absorb the flavors.
Taste for seasoning. Grind on some black pepper and add salt, if needed. Add extra lemon juice and/or olive oil, if desired.