My school cafeteria used to cook broccoli “trees” until they were mush…and then cook them 30 minutes longer. It was a long time before I ever had the pleasure of having perfectly cooked broccoli. For some reason, my school never dealt the same injustice to cauliflower only because they never served cauliflower. For that, I’m glad. I didn’t have a bias against cauliflower. We never had it at home when I was a young child. I can’t remember the first time I ate cauliflower but I was at least in high school.
Cauliflower is a treat if it’s not overcooked. I think steaming is the best preparation method. Fresh heads are readily available in most grocery stores. There are even green and orange varieties.
Wash and trim the leaves. Cut the head in half.
You want to cut out the core which is facing up in this picture. Lay the wedge on its side and make a diagonal cut into the head to remove the core.
This shows the core that has been removed.
Next, seperate the cauliflower into smaller pieces.
Place in a steamer basket with water in the bottom of a pot. Sprinkle with sea salt. Cover and let steam. Test for doneness after 5 minutes.
Some of the folks in my family liike butter on the cauliflower. I like it plain. So , I put the butter in the bottom of the bowl, add the hot cauliflower to the bowl and then take mine off the top. What’s left in the bowl can be toss in the melted butter.
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