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martes, 3 de enero de 2012

Steamed Cauliflowers (8 servings)

1 large head cauliflower (2 lb)
boiling water
1/3 cup butter or margarine, melted
1 to 2 tbsp lemon juice

Wash cauliflowers; remove leaves.  Cut into flowerets.  Place steamer rack in bottom of 5-quart Dutch oven.  Arrange cauliflowerets in rack.  Pour boiling water into Dutch oven about 1 inch deep.  Cook over medium heat, covered, just until cauliflower is tender, 15 - 20 minutes.
Remove from rack to warm serving dish.  Sprinkle with salt and pepper.  Pour melted butter and lemon juice over top, and toss to coat well.

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