Preparation:

1.Trim leaves from the cauliflower. Turn stem side up and cut the cauliflower in half with a large knife. Cut each half into 4 wedges, making sure to include enough stem with each wedge to hold the florets together during cooking.2.Divide the olive oil between 2 heavy skillets. Heat over low heat. 3. Add 4 wedges to each skillet. Sprinkle with salt and pepper. 4. Increase the heat to medium low; cover the skillets loosely. Cook the cauliflower, shaking the pans occasionally, until the underside is golden brown, about 10 minutes. Carefully turn the cauliflower wedges and continue cooking, loosely covered, until tender, about 5 minutes. 5. Transfer the cauliflower to a serving platter. Remove the skillets from the heat. Pour the contents of 1 skillet into the other. Cool. Add the lemon juice and salt and pepper to taste. Spoon the dressing over the cauliflower and let stand until cooled to room temperature, basting once or twice with the dressing.Makes 6 - 8 servings
Per Serving: 64 Calories (92.5% from fat); 7g Fat (1g Sat, 5g Mono, 1g Poly) trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 137mg Sodium.  Food Exchanges: 1 1/2 Fat.