Dry Cooked Cauliflower
Recipe
Summary
Dry cooking is not as dreadful as it sounds. Actually, it simply means to steam with a small amount of water.
Recipe Story
The idea is that you adjust the heat, time and the lid in such a manner that you run out of water at the same moment as the vegetable is perfectly cooked. Any flavour and nutrients concentrated in the few drops of remaining water are mopped up by the cauliflower.
Ingredients
1 Medium Cauliflower1/4 Cup Water
2 Tbsp Unsalted Butter
1 Tbsp Freshley Squeezed Lemon Juice
1/8 Tsp Sea Salt
1/8 Tsp Freshley Ground Black Pepper
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Directions
- Cut the cauliflower into evenly sized florets. Place them in a large saucepan, with larger florets on the bottom and smaller ones on top.
- Add the water and cover with a lid. Cook over high heat until steam begins to come out. Quickly turn the heat to low.
- Continue cooking until the florets are slightly softened, about 4 minutes. If excess water remains, remove the cover and cook a bit more.
- When the water has nearly evaporated, add the butter, lemon juice, salt and pepper.
- Toss and serve.
