Quick Tip: Cauliflower

TOTAL TIME: 18 min
Prep: 3 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 servings
LEVEL: Easy

ingredients

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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.
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