Cauliflower ****
Back to Recipes for Life After Mashed Potatoes

     Fresh cauliflower, when available, is a great joy. Only shopping and storage considerations prevent its use as a staple.
     Cauliflower in the store should have no brown spots, or at least very few. Then, it should be used within three days of purchase.

Pan-Steamed Cauliflower
SIMPLE
     See pan-steaming discussion.
     This is excellent with Lemon Balsamic Mustard Dressing. 

     Make the dressing and place it in a bowl. 
     Cut the cauliflower into flowerets and rinse in cold water.
     Place 1/4 inch of water in the pan and bring to a boil
     Add cauliflower. Cover pan and let steam until tender, perhaps 6 minutes. 
     When done, remove to a serving bowl. After it has steamed off, pour on some of the cooking liquid. Send the rest to the stock pot. 
     Serve with dressing passed separately. 

Variation with Dressing
     Add a few capers before serving. 

Variations without Dressing
     Undercook the cauliflower. Just before serving, toss a few minutes in olive oil and chopped garlic. 
     In still another variation, Edmund Brown reverses the process. He first tosses the cauliflower in oil (without seasonings), then pan-steams it. This provides a "nutty quality."