Cauliflower with Parsley & Vinegar – a delicious recipe with cauliflower, Salt, Red wine vinegar, Olive oil, Italian parsley, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut out the core of each cauliflower and separate the head into florets; cut large florets into 2 or 3 pieces to make them about the same size as the smaller whole florets.
2
Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a level just below the bottom of the basket, and heat the water to boiling.
3
Add the cauliflower to the basket and cook, covered, for 6 to 8 minutes, until the stalks are just tender when pierced with a knife.
4
Remove the basket from the pan and transfer the cauliflower to a bowl.
5
Season the florets with salt and fresh-ground pepper, sprinkle lightly with vinegar and oil to taste, and stir in the parsley.
6
Serve warm topped with breadcrumbs, or chill and serve as a salad.
52
kcal
Calories
1
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 small or 1 medium cauliflower, Salt and fresh-ground black pepper, Red wine vinegar, Olive oil, and more.
Yes, Cauliflower with Parsley & Vinegar falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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