Cauliflower

Cauliflower…the good way!

Source:  Switzerland

Personal Notes:
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.

cauliflower
1 Head Cauliflower 2T Butter
1C Heavy Cream (or 1/2C cream+water) Pinch of pepper
1T bouillon

Directions:
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.