Master Recipe
Steamed Cauliflower
serves four
NOTE: Mild
seasonings, such as dill, basil, nuts, and citrus, are the best
complement to the fresh, delicate flavor of steamed cauliflower.
You may toss steamed cauliflower with extra-virgin olive oil or
butter and salt and serve as is, or follow any of the simple
variations.
1 medium head cauliflower (about 2 pounds), trimmed, cored, and cut into florets (see figures 7, 8, 9, 10)
INSTRUCTIONS:
Fit wide saucepan with steamer basket. Fill with enough water to reach just below bottom of basket. Bring water to boil over high heat. Add cauliflower to basket. Cover and steam until cauliflower is tender but still offers some resistance to the tooth when sampled, 7 to 8 minutes. Remove cauliflower from basket and season as directed in variations or note above.
VARIATIONS:
Steamed Cauliflower with Dill-Walnut Vinaigrette
Whisk 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/2 minced shallot or scallion, 2 tablespoons minced fresh dill, 2 tablespoons extra-virgin olive oil, and salt and pepper to taste in small bowl. Follow Master Recipe, tossing steamed cauliflower with dressing and 1/2 cup toasted, chopped walnuts. Serve warm or at room temperature.
Steamed Cauliflower with Curry-Basil Vinaigrette
Whisk 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon curry powder, 11/2 teaspoons honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in small bowl. Whisk in 3 tablespoons extra-virgin olive oil and then add 2 tablespoons chopped fresh basil leaves. Follow Master Recipe, tossing steamed cauliflower with dressing. Serve warm or at room temperature.
Steamed Cauliflower with Bread Crumbs, Capers, and Chopped Egg
Follow Master Recipe, setting steamed cauliflower aside. Heat 2 tablespoons butter in large skillet over medium heat until foamy. Add 3 tablespoons dried plain bread crumbs and cook, stirring occasionally, until lightly browned, about 5 minutes. Add cauliflower and heat through, about 1 minute. Add 11/2 tablespoons lemon juice, 2 tablespoons minced fresh parsley leaves, 2 tablespoons drained capers, and 1 hard-boiled egg, pressed through a sieve to crumble very fine. Toss lightly, season with salt and pepper to taste, and serve immediately.