Ever since I was a kid my favorite vegetable has been cauliflower (green beans are a close second). I don’t make it as often as I should because it is really good for you, high in fiber and packed with vitamins.
A while back I made cauliflower, and it seems like it was for a special meal, but I can’t remember what occasion it was. I wanted to do something a little different from just plain boiled cauliflower with butter, so I looked online for cauliflower recipes. I found one by Emeril and modified it a bit. (His original called for multi-colored baby cauliflower, and I don’t even know where I would get that).
This recipe has to be steamed for it to work, so you need to have some type of steamer. I happen to have a steamer set where the steamer basket fits down into the lower pan. I was a bit skeptical that this would make any difference in the flavor of the cauliflower, but was amazed how much better this tasted than my usual cauliflower.
1 head cauliflower
2 stalks celery
2-3 cloves garlic
1 tbsp lemon juice
1 tbsp butter (optional)
Cut cauliflower into bite-sized pieces, place in steamer basket, and rinse. Fill lower half of steamer pan with water. Rinse celery, cut into short stalks, and add to water. Cut garlic cloves in half and add to water. Add lemon juice and salt to water. Place steamer basket in pan and place over high heat. Steam cauliflower for 7 to 8 minutes, or until fork tender. Remove steamer basket and pour cauliflower into a serving bowl. (Discard vegetables in the water). Salt cauliflower lightly and add 1 tbsp butter, if desired. Serve hot with your favorite entrée and side dish.