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 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Emeril's Quick Shrimp Stock

Recipe courtesy of Emeril Lagasse

Cheesy Cauliflower "Popcorn"

Recipe courtesy of Jason Wrobel

Cauliflower Fried Rice

Recipe courtesy of Tiffani Thiessen

Quick Injera

Recipe courtesy of Miriam Garron

Creamy Quick Polenta

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cauliflower Fried Rice

Recipe courtesy of Tia Mowry

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Trending Videos

So Much Pretty Food Here