Anne's Cauliflower Parmesan

Serving Size  : 3

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               head  cauliflower
  1         tablespoon  garlic -- minced
  1              stick  butter
  1         tablespoon  pesto sauce
  1                cup  parmesan cheese
  1           teaspoon  garli garni -- Optional

Cut cauliflower into small florets, discarding all larger stems.  Melt
butter in a heavy skillet; saute garlic briefly when butter is bubbly.

Add cauliflower to skillet.  Stir until cauliflower is well coated with
garlic butter and, if desired, garli garni.  Reduce heat to medium.  Cover
skillet and let cauliflower cook, stirring occasionally, until cauliflower
reaches your desired degree of tenderness.  I prefer to leave it crunchy.

Turn heat back up to high and stir cauliflower until it is quite hot.  Take
skillet off the heat and add pesto and parmesan, tossing *briefly* to coat
cauliflower thoroughly (if you toss too long, your cheese will end up a
melted mess stuck to the spoon).  Serve hot.

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Per Serving (excluding unknown items): 430 Calories; 41g Fat (84.4% calories
from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 105mg
Cholesterol; 853mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 7
Fat; 0 Other Carbohydrates.