Friday, April 12, 2013

Recipe: Sauteed Lemon-Chive Cauliflower

  • 1/2 head cauliflower - cut into small florets
  • 1 clove garlic, minced
  • zest of 1 lemon
  • 2 tbsp chopped fresh chives
  • 2 tbsp Parmesan cheese - grated
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
Warm olive oil and salt in large skillet over medium heat. Add cauliflower and saute without stirring for 3-4 minutes until beginning to brown on the bottom side. Toss and continue to cook until most pieces are caramelized. Add  garlic during last 30 seconds of cooking. Remove from heat, toss in in lemon zest and chives. Sprinkle with Parmesan cheese when serving.

Serves 4 (bariatric), or 2-3 traditional servings.

Rated: 6+ months post-op

Nutritional information (1/4 recipe): 54 calories, 4.2g fat, 3g carbohydrates, 1.2g sugars, 2g protein

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