Recipe courtesy of Michele Urvater
35 min
15 min
4 servings



Bring water to a boil and add lemon juice to prevent discoloration of the cauliflower. Add florets and boil until cauliflower is cooked through yet firm, 3 to 4 minutes.

While cauliflower is steaming, heat the olive oil and saute the red pepper ribbons over high heat until slightly charred; remove from heat.

When cauliflower is done, drain it well then toss with red pepper ribbons and season to taste with salt and pepper.

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