1 firm, white cauliflower, trimmed of all green leaves
3 cups water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon unsalted butter
1 tablespoon peanut oil
1/4 minced fresh chives


1. Wash the cauliflower and divide it into 12 16 florets of approximately equal size.

2. Bring the water to a boil in the base of a steamer. Place a steamer basket in the pot add the cauliflower florets, cover, and cook over medium to high heat for about 10 minutes, until the florets are tender but still firm.

3. Transfer the cauliflower to s serving bowl, add the salt, pepper, butter, peanut oil, and chives, and toss briefly to mix. Serve
Sometimes the simplest dishes are the best. Jacques Pepin prepares steamed cauliflower garnished with butter, peanut oil and chives.
Steamed Cauliflower with
Categories :
Tags :