Butter-Browned Cauliflower Slices with Lemon and Almonds

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Cauliflower morsels and toasty almonds mingle in a gentle monochrome of color and taste. Röck-solid, unblemished white cauliflower is essential for the success of the simple dish, a natural partner to veal or poultry. To gild evenly, the slices must be cooked in a single layer with plenty of space for tossing, or they will steam and overcook. To prepare for two, halve the recipe and brown just one skilletful.