Lebanese Cauliflower

My mom says: "This recipe came to me when Gene [her boyfriend at the time] and I were living in Seward, Alaska. One of our friends, of Lebanese descent, made it for us when we came to dinner in their cozy log cabin. I love how the combined tartness of the lemon juice and sweetness of the onions transform the cauliflower!"

This is a delicious, simple way of cooking cauliflower. I don't remember eating it as a child, but I hated broccoli and would only eat it under duress with lots of cheese sauce, so maybe cauliflower came under the same category of "icky" to my brain at the time.

Her copy of the recipe is a little water-stained and worse for wear, written in beautiful calligraphy, and contains no measurements, so take mine with a grain of salt. You can use any kind of cauliflower; I used Romanesco, which is why mine turned out green after cooking.

1 lb cauliflower
1 small onion
Juice of 1 lemon
1 tsp minced garlic
Mint, parsley, salt, and pepper to taste
Olive oil

Saute onions in olive oil until clear. Add cauliflower and cook for a few minutes, until not quite soft. Add other ingredients to taste. Simmer to blend flavors.