Steamed Cauliflower

I really don't understand people who hate broccoli or cauliflower. They both can used used as part of a salad, veggie tray, soups, casseroles or even for pickling!

Today, I'd like to share a simple and tasty version of cauliflower that's enjoyable in any of the seasons.



You'll need 1 head of cauliflower, a double boiler with a steamer implement or any other method that your prefer. Wash and cut of the leaves and stem from underneath and cut the cauliflower into quarters.

Place your cauliflower into the steamer and it should be "al dente" in 15 minutes. You can check for doneness by forking the stem part. There should be some resistance and it should be ready.

In a large bowl, pour 1/3 cup of extra virgin olive oil, 3 tsp. of rice wine vinegar or lemon juice and coarse sea salt to taste. Whisk to incorporate and toss your cauliflower with the dressing.

Adjust for salt and you may add some black pepper (if you don't mind a few black specks) and throw in & toss 4-5 Tbsp. of chopped fresh chives. It's a refreshing, clean side dish or salad.

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