Cauliflower…the good way!
We visited Switzerland in 2010, and were invited to some friends for dinner. This was served along with the main course. I couldn’t believe the taste of this cauliflower. My host explained that he learned this recipe from his grandmother, and that it seems this was a traditional way to cook the normally drab vegetable. I returned home to California and this became a regular on my dinner menu. I know for sure, it will be a super way to appeal to kids who are not particularly fond of cauliflower! Enjoy.
|1 Head Cauliflower||2T Butter|
|1C Heavy Cream (or 1/2C cream+water)||Pinch of pepper|
Very simply, cut your cauliflower in the small crowns (try to keep mildly the same size due to even cooking)
Put in a pot, add cream, bouillon, butter and pepper.
Turn on high heat and cover. When mixture begins to boil, lower heat to a low simmer and cook for additional 5 min. Turn off heat, let sit 5 min or until desired texture is reached.