Simple, rustic, and irresistible; this is a perfect autumn side dish.
1 head cauliflower, cut into small chunks
2-3 cloves garlic, minced
lemon juice (1/2 to 1 lemon, depending on size of cauliflower)
coarse salt and cracked black pepper
Tip: If you do not have a juicer, the easiest way to juice the lemon is to roll it on the counter for about 10 seconds to break down the pulp, then slice in half and hold the fruit cut side up when you squeeze so that the seeds and pulp stay inside.
For added dimension try sprinkling with shredded parmesan just before serving.
Click for printable recipe.