I love it in things, on the side of things, alone. I love it with hollandaise, baked with a bechamel, with a cheese sauce or with chunky, buttered, bread crumbs sprinkled on it. I like it roasted, boiled or baked.
It takes a bit more commitment that I like to cook it sometimes, there's the pot and the water and the timing and the draining and it just takes forever. You have to keep poking it, testing it, is it done? is it all done? It's a pain. Sometimes, the house starts to smell like cauliflower. That's not a problem for ME but it is for the men I live with.
I realized I had to cook or lose the cauliflower today so I stood with it in my hand, hoping for some inspiration. While I was looking at it, my eyes looked up to the pressure cooker that lives on the top of the fridge. BINGO! Let's pressure cook it! I haven't pressure cooked many vegetables because, well, it seems silly. I have done corn, which is the best but I needed to try something else.
I have never, ever, cooked a more perfect cauliflower. Crisp tender cooked but not mushy or slimy. The most perfect PERFECT way to cook cauliflower. I'll NEVER ever ever cook it any other way again. Oh and did I mention, 3 minutes? THREE minutes???? wow.
Pressure Cooked Cauliflower
*There's no choice between instructions today. It's long form all the way this time:
Separate one whole cauliflower into large florets. Chop the stem into 1/2 inch pieces.
Put 1 cup of water, a trivet and florets in pressure cooker
Lock and Load
THREE MINUTES! (3 minutes)
Eat or drain and rinse with cold water to stop cooking and save for other uses.
try this... now!