STEAMED CAULIFLOWER

STEAMED CAULIFLOWER image

Yield 6 to 8 servings

Number Of Ingredients 5

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1 head of cauliflower, trimmed of all leaves but kept whole
1 tablespoon herbes de provence
1 tablespoon butter or olive oil
1 tablespoon each of chopped fresh herbs such as thyme, parsley, chives, mint, etc.
salt and pepper to taste

Steps:

In a medium saucepan with a tight fitting lid, bring to a boil 1/2 to 3/4 inch of water and add the tablespoon of herbs de provence. Stem-side down, place the whole head of cauliflower in the boiling liquid and cover with the lid. Reduce the heat to simmer and cook for 10 to 12 minutes, until the cauliflower is easily pierced with a knife. Remove the cauliflower from the pot and place in a shallow bowl. Turn up the heat and reduce the liquid in the pot to 1/3 to 1/2 cup. Add the butter or olive oil and the chopped fresh herbs. Pour the reduced liquid with the herbs over the cauliflower. Slice the cauliflower into wedeges (like a slice of cake) using a sharp knife and spoon a little bit of the sauce over each portion.