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:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

On TV

So Much Pretty Food Here