1 head cauliflower
1 pt. cherry tomatoes
4 tsp. fresh lemon juice
¼ c. fresh parsley leaves
1/8 tsp. ground black pepper
1 Veggie per serving
In 5- to 6-quart sauce pot, place 1 inch water and steamer basket; heat to boiling on high. Remove leaves and center of core from cauliflower.
Place cauliflower, core side down, in steamer basket. Cover sauce pot with tight-fitting lid. Cook on medium 10 minutes or until cauliflower is fork-tender.
Meanwhile, in food processor with knife blade attached, pulse tomatoes, lemon juice, parsley, and 1/8 teaspoon ground black pepper until coarsely chopped, about 15 seconds.
To serve, place 1 cup portion onto plate and spoon 1-2 tbsp tomato relish over cauliflower.
Portion the rest of the cauliflower into individual containers the same way and store in refrigerator until ready to eat. To serve, remove from refrigerator and heat for 1-2 minutes or until heated through.