Steaming cauliflower | Simple Quick
Steaming cauliflower , here's how to steam cauliflower with a saucepan and colander. To preserve most of the properties and vitamins present in cauliflower (and for most vegetables) steam cooking is definitely the most suitable, the flavor remains intact, cooking is also fast and easily achievable even without a steamer or basket.
Recipes with cauliflower: Neapolitan-style pasta and cauliflower, baked pasta and cauliflower
Ingredients for 4 people
- 1 large cauliflower
- 1 saucepan
- 1 basket
- 1 lid
How to steam the cauliflower: Clean the cauliflower, remove the outer leaves, remove the core and remove the florets, wash them under fresh water and remove the blackened florets if present.
Now we proceed with steam cooking. It is preferable to have a basket of the same size as a pot or you can use a metal colander.
Put 5-6 cm of water in the pot and bring it to a boil over high heat, put the cauliflower florets upside down with the stems down in the basket, you need to create an even layer or in any case it is preferable not to overlap too many otherwise cooking it will not be uniform and will be a little longer. It is important that the basket (or the colander) does not touch the water.
put the lid on (the same size as the pot so as not to disperse the steam),
The cooking will be over medium heat and will last about 10 minutes, for the larger peaks up to 13 minutes, cooking will be completed if the cauliflower is very soft by pressing with a fork. At this point the cabbage is cooked, you can simply season it with oil and salt, or create the recipe you prefer with this base. Enjoy your meal!
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal!