This simple recipe for steam sautéed cauliflower gives a sweet, rich flavor to an often under-rated member of the cabbage family. It is prepared with shallots and fresh herbs, and takes only minutes to make.
Cauliflower is rich in vitamins C and K, folate (great for pregnant women), and potassium. It is also an excellent source of dietary fiber, and nourishes the lungs. Recent studies have suggested that cauliflower is also a potent anti-cancer food.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1 tablespoon olive oil
- 1 large shallot, sliced thin
- 1 medium head of cauliflower, cut into 1-inch florets
- ½ cup vegetable broth, dashi or water
- Pinch of sea salt
- ¼ cup chopped fresh cilantro, or dill
Heat olive oil in a sauté pan over medium heat. Add shallot and cook 4-5 minutes, until shallot is soft.
Add cauliflower, broth and salt, and increase the heat to medium high.
Cover and steam 5 minutes, or until florets are tender. Toss with herbs and serve.
Copyright 2009 by Jen Hoy