STEAMED CALIFLOWER RECIPES

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.

Steps:

• Rinse and drain cauliflower in a sieve. Divide into large florets.
• Rinse lemon in hot water and wipe dry. With a vegetable peeler, remove peel in strips.
• Fill a pot with approximately 3/4 inch of water. Add 2/3 of the lemon peel and some salt. Bring to a boil.
• Insert a steaming basket, add cauliflower, cover, and steam over medium heat until cauliflower is very tender, 18-20 minutes.
• Meanwhile, halve bell pepper, remove seeds and ribs and rinse. Cut into strips. Peel and chop shallot.
• In a second pot, bring vegetable broth to a boil. Add bell pepper and shallot. Cover and simmer on low heat until vegetables have softened, 10-12 minutes.
• Remove bell pepper and shallot from heat and puree with an immersion blender. Add coriander and olive oil and season with salt and pepper.
• Ladle pepper coulis onto a serving dish and top with cauliflower florets. Cut remaining lemon peel into thin strips and sprinkle over the top.