Published March 1, 1998.
Our cauliflower recipe testing led us to an excellent cooking technique. Steaming (not boiling, which causes the cauliflower to taste watery, and not microwaving, which doesn't cook the cauliflower evenly) was our choice for bringing out the vegetable’s fresh, sweet taste. When cauliflower is steamed, the time to add flavorings is after cooking.
The best complement to the fresh, delicate flavor of steamed cauliflower are mild seasonings, including dill, basil, nuts, and citrus, or simple flavor combinations such as the related recipes.
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