1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water, dividing it into florets
2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.
3. Drain well, then lightly Sauté in 50 ml garlic-flavoured olive oil; season with salt and pepper from the mill and serve neatly arranged in a vegetable dish, sprinkled with chopped parsley.