- 1 medium head cauliflower, cored and cut into florets
- 1 tablespoon lemon juice or white wine vinegar
- 1 to 2 tablespoons olive oil
- 1 small red pepper, seeded and cut into 1/4inch julienne
- Salt and pepper
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.