Fancy-Fixin’s Cauliflower

This zesty recipe dresses up the “educated” vegetable with a tangy sauce.

[quicklook-recipe prep_time=”10 min” cook_time=”13 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 small head cauliflower or 3 cups frozen cauliflower
  • 1 tablespoon olive or vegetable oil
  • 1 stalk celery, thinly sliced
  • 2 tablespoons cider vinegar

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons lower-sodium chicken broth or water
  • 1 tablespoon chopped drained canned pimientos
  • 1 teaspoon sugar
  • 1⁄4 teaspoon dried thyme leaves
  • 1⁄8 teaspoon black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”23 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed. [/step-item][/step-list-wrapper]

[nutrition-info calories=”58″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”0mg” sodium=”22mg” carbs=”6g” sugars=”” protein=”2g” fiber=”2g”]

[/nutrition-info]

Originally Published in Reader's Digest

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