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| 2-4 large |
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Cauliflower heads (that are not wilted, yellowed or darkly discolored) |
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| 1 Tbs |
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salt |
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water |
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butter to taste |
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| Cut tops of the florets from the heads of Cauliflower to a bite size. Put in pot and add water about 2/3 the depth of the Cauliflower in pan. Add salt and a pad of butter and bring to boil. The Cauliflower will become slightly see thru. TAKE OFF IMMEDIATELY or it will become limp and squishy. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |