Recipe - Lemon-Parmesan Cauliflower

1 md Head cauliflower
1 Lemon; juice of
2 (up to)
3 tablespoon Butter or margarine; melted
2 (up to)
3 tablespoon Grated Parmesan cheese
One fourth teaspoon Paprika
Salt; pepper

In saucepan, cook cauliflower in 1 inch boiling water with juice of half a
lemon until tender. (Cook flowerets 5 to 10 minutes; whole cauliflower 15
to 20 minutes.) Drain. (Cooking cauliflower with lemon juice helps it stay
white while it's cooking.)

To serve, sprinkle cauliflower with remaining juice of half a lemon and
butter. Combine Parmesan cheese and paprika. Sprinkle over cauliflower.
Salt and pepper to taste. Garnish with lemon twist or slice and parsley.
Makes 4 to 6 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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