Steamed Cauliflower Food

ZESTY STEAMED CAULIFLOWER

Steps:

• Steam whole cauliflower for approximately 20 minutes.
• Remove from steamer and place in a casserole dish.
• Blend all other ingredients together and pour over cauliflower.
• Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.

STEAMED BABY CAULIFLOWER

Steps:

• Heat water, celery, lemon, and garlic together in a saucepan. Place cauliflower in a steamer basket and set over water. Steam cauliflower for 5 to 7 minutes or until fork tender.
• Meanwhile, combine all dressing ingredients in a small bowl. Season, to taste, with salt and pepper.
• Transfer cauliflower to a large bowl and toss with dressing. Serve warm.

STEAMED CAULIFLOWER

Steps:

• Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower (about 2 pounds), cored and cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.

STEAMED CAULIFLOWER

Steps:

• Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.

STEAMED CAULIFLOWER IN SPICY TOMATO SAUCE

Steps:

• place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm.
• heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside.
• heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes.
• place warm cauliflower on platter, pour sauce over it, and serve dish immediately.

STEAMED MASHED CAULIFLOWER

Steps:

• Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
• Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.
• Place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.

LOADED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
• Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
• Bake in the preheated oven until bubbling, 30 to 45 minutes.