Tender cooked cauliflower florets are accented with orange juice that has been reduced to a syrupy sauce and flavored with marjoram. This is a great side dish to serve with roast chicken.
- 4 cups water
- 1 16-ounce package prepared cauliflower florets
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ cup orange juice
- ½ teaspoon dried marjoram leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
In large saucepan, place water and cauliflower florets. Bring to a boil over high heat, then cover, reduce heat to medium, and simmer for 6 to 7 minutes, until cauliflower is almost tender.
Meanwhile, in heavy skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender.
Add orange juice and seasonings and bring to a boil. Boil for a few minutes until slightly thickened.
When cauliflower is almost tender, drain well and add to orange juice mixture.
Simmer for 2 to 4 minutes, spooning sauce over cauliflower, until sauce thickens and cauliflower is tender. Serve immediately.
Cauliflower is a cruciferous vegetable, related to broccoli. It is white because it grows wrapped in leaves that shield it from sunlight. The tender florets are creamy and mild when cooked, and crisp and tart when eaten raw. Look for cauliflower that is a creamy white color, with no discolored spots. It will keep in the refrigerator for 4 to 6 days.