The Rose Platter: Buttered Cauliflowers

Rose Platter’s: 5 A Day for good health

rosebag

It is to be hoped that you like fruits and vegetables! Scientists advise us to have at least two servings of fruit and three of vegetables every day! The good news is that you can always make up for lack of fruit by eating more veggies or vice versa!

You should have one cup of raw, half cup of cooked, or one fourth cup of dried fruits or vegetables each typically counts as one serving. Fruits and vegetables are high in vitamin C, folic acid, beta-carotene etc. and they can help to keep cancer and other ailments away. But only 40 per cent of women are eating these healthy foods daily!

 

The benefits are immense! Try this tasty cauliflower with buttered crumbs to tempt you! Who can resist this vegetable?

One cauliflower. Salt and pepper. 75 g. butter 50 g. dry bread crumbs. Two tablespoons finely chopped parsley. One tablespoon lemon juice.

It takes only 15 minutes.

whitewitch

Cut the outer leaves and the tough base from the cauliflower, divide it into small florets and wash these well. Put them into a pan of boiling lightly salted water, bring it to the boil and simmer, covered for seven minutes, until just tender. Drain thoroughly.

Melt the butter in a large frying pan, add the cauliflower florets and sauté over fairly high heat until golden brown. Lift the cauliflower into a serving dish and keep it warm.

Stir the breadcrumbs and parsley into the remaining butter in the pan. Fry until they are crisp and brown and all the butter has been absorbed. Sprinkle with lemon juice, and season to taste with salt and pepper. Spoon the buttered crumbs over the cauliflower florets and serve with any kind of main dish.

 

From: Reader’s Digest: Food from your Garden.

 

Pics: daksha

cauliflower

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