cateory: healthy_options
Basic Steamed Cauliflower
Reviews: 198
Ingredients:
-
With cauliflower, steaming is better than simmering, not only because it’s faster but because the cauliflower won’t become waterlogged. (If you’re in a hurry, cut the cauliflower up first.)
When you’re done, you have several choices: Serve hot with butter, extra virgin olive oil, and/or lemon juice and
garnish with parsley. Or shock , put in a covered container, and either refrigerate for up to 2 days or
break the cauliflower into florets and follow the directions
for Precooked Vegetables in Butter or Oil
- 1 head cauliflower, about 11/2 pounds, trimmed
or use in other recipes.
How to make
Basic Steamed Cauliflower
Basic Steamed Cauliflower
- Put the cauliflower in a steamer above an inch or two of salted water.
- Turn the heat to high, cover and cook until the cauliflower is just tender enough to be pierced with a thin-bladed knife. (Because it’s large, whole cauliflower will retain quite a bit of heat after cooking, so it should still be ever-so-slightly underdone when you remove it from the steamer.) Total cooking time will be 12 to 25 minutes, depending on the size of the head
Comments for
Basic Steamed Cauliflower
Basic Steamed Cauliflower
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