Rosemary-Lemon Cauliflower

Makes 4 servings


  • 1 large head cauliflower
  • 1 tablespoon olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt


In a steamer over boiling water, cook the cauliflower head whole, 15 minutes or until fork-tender. Remove and set aside to cool slightly. Cut the cauliflower into large florets.

In a large skillet set over medium-high heat, heat oil and add cauliflower. When cauliflower starts to brown, add rosemary, lemon zest, and salt, tossing gently to coat. Serve immediately.


Serving size: about ? cups

Calories: 44; Total fat: 2.3 g; Saturated fat: 0.3 g; Cholesterol 0 mg; Sodium: 19 mg; Potassium: 177 mg; Carbohydrate: 5 g; Protein: 3 g