Cauliflower with Garlic and Lemon
I love this Cauliflower with Garlic and Lemon for a quick side dish that’s low-carb, Keto, low-glycemic, dairy-free, gluten-free, Paleo, Whole 30, and vegan! Use the Diet-Type Index to find more recipes like this one.
Have you heard that cauliflower is the new trendy vegetable for 2014? I don’t know who decides these things, but personally I’m kind of excited to see a versatile and low-carb vegetable like cauliflower getting the spotlight! My love for cauliflower recipes is well documented in the recipe archives, but there are quite a few of my early cauliflower recipes that can really use a photo update, like this Cauliflower with Garlic and Lemon that I posted in 2006 when I was infatuated with Mark Bittman’s wonderful book The Best Recipes in the World.
In this recipe with Tuscan origins, the cauliflower is briefly simmered, then sauteed in a generous amount of olive oil that’s been seasoned with garlic and finished with both lemon zest and lemon juice. Cauliflower with Garlic and Lemon is a pretty garlic-flavored dish, which was fine with me. But if you’re not sure how much you like garlic, or if you’re planning a romantic evening, you might want to reduce the amount of garlic.
Trim away the stem and leaves from a large head of cauliflower and cut into small bite-sized flowerets. Cook the cauliflower 4-5 minutes in a pot of boiling salted water. While cauliflower cooks, zest and juice the lemon and minced the garlic (or use minced garlic from a jar like I did.) If you don’t have a Lemon Zester like the one in this photo, use the finest grater you have. (Be sure to zest the lemon first and then squeeze the juice.)
When the cauliflower is barely starting to get tender, drain it well, rinse with very cold water to stop the cooking process, and drain again. Heat 3 tablespoons of olive oil in a large frying pan over medium heat. When it’s hot add the garlic and saute 1-2 minutes, being careful not to let it get too brown. Then add the cauliflower and spread out into a single layer. Let it cook without turning until the cauliflower starts getting browned. (I turned over a piece to check.)
Turn the cauliflower and continue to cook until it’s cooked through and nicely browned on the edges. Add the lemon zest and cook a couple minutes more. Then add the lemon juice (and more olive oil if desired) and turn off heat. Season with salt and fresh ground pepper and serve hot or at room temperature.
This would make a great low-carb meal with Almond and Parmesan Baked Fish.
More Cauliflower to Enjoy:
Cauliflower Gratin with Sharp Cheddar and Parmesan ~ Kalyn’s Kitchen
Spicy Whole Roasted Cauliflower ~ Sweetnicks
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese ~ Kalyn’s Kitchen
Saffron Roasted Cauliflower ~ Chocolate and Zucchini
Cauliflower-Crust Vegetarian Pizza with Mushrooms and Olives ~ Kalyn’s Kitchen
Cauliflower with Garlic and Lemon
This Cauliflower with Garlic and Lemon is a quick and easy side dish.
- 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
- Fill medium sized pot with water, add salt, and bring to a boil.
- Add cut-up cauliflower and cook 4-5 minutes, until barely tender-crisp.
- Drain well and rinse with very cold water, then drain again.
- In very large frying pan, heat 3 T olive oil over medium heat.
- Add garlic and saute 1-2 minutes, until barely starting to get some color. (Be careful not to burn it.)
- Turn heat to high and add cauliflower.
- Let the cauliflower cook without turning until it’s getting nicely browned on one side (I lifted up a piece to check the color).
- Turn cauliflower and continue to saute, turning as little as possible, until cauliflower is starting to get well browned on all sides.
- When cauliflower is well-browned, add lemon zest and cook about 2 minutes more.
- Add remaining tablespoon olive oil (if using) and lemon juice, stir and turn off heat.
- Season with salt and fresh-ground black pepper as desired.
- Serve hot or at room temperature.
This recipe adapted slightly from The Best Recipes in the World.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower with Garlic and Lemon would be approved for all phases of the South Beach Diet and it’s also low-carb, Keto, Paleo, Whole 30, and vegan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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