This photo is almost depressing. The first time I make a dish that looks almost exactly like the cookbook, and the photo turns out like this. However, I will not complain because Paul was taking care of Nora so I could get dinner on. You'll either have to find the magazine and see the real picture or wait because cauliflower is on sale again next week, and we'll have another picture taken.

Paul and I are not big cauliflower people, but the fact that I'm planning on stocking up and doing this again next week ought to tell you how seriously and amazingly good this recipe was.

This recipe came out of one of the last Gourmet Magazines focusing on recipes for every letter of the alphabet. I served it to my parents and grandmother accompanied by Pizza Patate. (I have made a lot of that lately.) Although it seemed boring with the monochromatic delivery, the two dishes worked well together for a nice, light dinner finished off with a tiny scoop of fruit sorbet.

The cauliflower cooked very well on the lower rack in my oven while the pizza baked at the top. (My oven only has elements at the top.) Although even so far from the heat, the cauliflower still cooked faster than the recipe said it would. I indeed loved the beauty and the extra fiber from slicing the entire head of cauliflower.

I harassed everyone for not liking black olives, which is recommended for adding to the sauce. I knew they would grumble if I added it. However, I got rave reviews for the lemon-garlic sauce by itself. I'm sorry to say that 3/4 of a head of cauliflower was really not enough to feed all five of us to our fill. I know I could have plenty more myself. This is an easy, no fuss, fast vegetable side dish that I would recommend to anyone. I think I'll go ahead and make it with black olives next week even if I do get grumbled at.