1 head cauliflower
1 cup good quality olive oil
1 tsp salt
2 Tbs minced garlic
2 Tbs chopped parsley
Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.
2 Tbs olive oil
1 cup each carrots, celery, and zucchini, sliced on a diagonal
1/2 cup each broccoli and cauliflower flowerets
3 cloves garlic, minced
1/4 dry white wine or chicken broth
1 Tbs light soy sauce
1 Tbs lemon juice
1/2 tsp pepper
Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.