Simple, steamed vegetables are sometimes the only things I feel like eating. Lightly steamed cauliflower is delicious eaten sprinkled with a touch of sea salt and drizzled with a little olive oil. Few things taste better. The other good thing about steaming cauliflower is that it’s freezer ready. What you can’t eat today, bag and freeze for another meal next week.
- Fill the bottom of a stockpot with 2 inches of water. Set up the steamer and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch.
- If you feel like it, serve with a drizzle of olive oil, a pinch of sea salt, and a grind of fresh black pepper
- 1 medium head of cauliflower, cut into florets
- Olive oil (optional)
- Sea salt and pepper (optional)
Ann's Tips and Tricks
If you don’t want to fiddle around with a steamer, bring one or two cups of water to a boil in a shallow pan with a lid, a sauté pan is ideal. Remove the lid, add the florets so that they fit snugly in one layer. Cover, bring back to a slow boil and steam as above (5-7 minutes). Carefully drain, holding the lid slightly ajar over the pan to keep the cauliflower inside.