Thursday, April 15, 2010

Lemon Cauliflower with Sundried Tomatoes

1 Large Head Cauliflower, Trimmed and cut into bite-size pieces, Steamed
Zest and juice of 1 Lemon1
2 T Olive Oil
1 T Shallot, Minced
1 T Water
1 t Thyme, Fresh or 1/4 t Dried
1/4 t Salt
1/4 t Pepper
2 T Sundried Tomatoes, Chopped

In a serving bowl add lemon juice and zest, oil, shallots, water, thyme, salt, pepper and stir to combine. Add the cauliflower and toss to coat. Sprinkle with sundried tomatoes. Serve warm or at room temperature.

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