cauliflower
Cauliflower From the kitchen of Martin James - Copenhagen, Denmark Remove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collard...
Ingredients
- butter, approx
- cheese, approx
- bread, approx
- water, approx
- lemon, approx
Directions
- 1
Cauliflower From the kitchen of Martin James - Copenhagen, Denmark Remove the jacket of leaves which, if very fresh, can be cooked by themse
- 2
Core out the stem
- 3
Then cut the cauliflower in florets, much like broccoli, though the stem is less usable than the broccoli stem
- 4
The florets can be steamed, which takes between 12 and 15 minutes, or microwaved, which takes 8 to 10 minutes
- 5
Remember, shorter cooking is better for nutrients and the smell of your kitchen
- 6
For stir-frys and in salads, cook the cauliflower about halfway, then refresh in cold water
- 7
Cauliflower tends to get mucked up in cheese sauces and the like
- 8
I prefer lighter sauces such as lemon butter with chives