Cauliflower Season

Serve with lemon wedges.

Yields: 6 servings

Iberian Cauliflower
1 head cauliflower -- trimmed
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice -- strained
3 tablespoons olive oil
1/4 cup garlic -- very finely minced
1/8 teaspoon cayenne
1 teaspoon white wine vinegar

Combine cauliflower, salt, lemon juice, and water to cover in a large saucepot, over a moderate flame. Bring to a boil, reduce heat, and simmer for 15 minutes, until tender-crisp. Remove from heat, drain well. Heat olive oil in a small skillet, over a medium flame. Add the garlic, heat and stir for 6-8 minutes, until golden season with cayenne and vinegar. Pour over cauliflower. Arrange onto a serving platter. Serve hot.

Yields: 6 servings

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