My new favorite for cauliflower

Here's a quick and delicious summer side-dish: pan-roasted cauliflower with lemon juice and Parmesan.  A splash of lemon juice brightens things up, and I love how the salty Parmesan cheese melts and clings to each floret, bringing out the nutty flavor of the roasted cauliflower.  It is so good.

Taking only minutes to make, it's an easy dish to get to the table, and I think it would be a great complement to almost any entree.  And since cauliflower is a good source of fiber and Vitamin C, this would be a great starch substitute if you're watching your health.

Pan-roasted Cauliflower with Lemon and Parmesan
Serves 2-4

2 Tbs. olive oil
1 whole head cauliflower, cut into florets
1-2 Tbs. freshly-squeezed lemon juice
1/4 cup. finely-grated Parmesan
salt and pepper to taste
handful Italian parsley, minced

Coat the bottom of a large skillet with olive oil and arrange the cauliflower florets on top.  Sprinkle in about 1 tablespoon of water, then cover with a tightly-fitting lid.  Heat skillet on medium-high heat and sear the florets, checking color occasionally and shaking the pan when bottoms become golden brown.

Once cauliflower has roasted and become fork-tender, transfer to a serving bowl, sprinkling with lemon juice, Parmesan cheese, salt, and pepper to taste.  Toss gently to coat, then sprinkle with a bit of minced parsley for a dash of color.