Recipe courtesy of Rachael Ray
Print
Total:
18 min
Active:
3 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large head cauliflower
  • 1 cup chicken stock

Directions

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

On TV

So Much Pretty Food Here