After the holidays I am really really ready for some more veggie dishes. Growing up I thought I did not like veggies. My Dad was a pastor at a small church and money was tight. My Mom had to feed us on a budget, so fresh veggies didn't happen often. Times have changed and I do not have a single canned vegetable in my house. I love fresh veggies and I have learned how to make them to please my palate. I love them al dente. Cooked just enough to bring out flavor, but still crunchy. I could eat this side dish all day every day. I hope you enjoy it as much as I do!adapted from: BJ's Gourmet
3 Tbs. lemon juice
1 Tbs. Dijon mustard
1 clove garlic, minced (1 tsp.)
1 tsp. olive oil
2 cups bite-sized cauliflower florets (8 oz.)
2 Tbs. chopped fresh parsley
1/4 cup shaved Parmesan cheese, optional
Whisk together lemon juice, mustard, garlic, and oil in small bowl. Toss with cauliflower in large nonreactive bowl, cover, and refrigerate for 4 hours. Stir a couple times while marinating.
Season with salt and pepper, if desired, and sprinkle with shaved Parmesan. Broil on high just enough to melt the cheese about 5 minutes depending on your oven.Add parsley and serve.