Steamed Cauliflower for 2

I learned something new from Deborah Madison’s Vegetarian Cooking for Everyone. I have often used this book for fresh ideas for vegetables. Last night was the first time I noticed this tidbit about cauliflower: you can eat the leaves and stems!

The cauliflower that I had bought was particularly fresh-looking, with lovely leaves and stems. So I included them with the florets to make steamed cauliflower. It did make for a much more interesting presentation.

(I only used about a teaspoon of tarragon because my new tarragon plant is still really tiny and I didn’t want to decimate it. For two servings of cauliflower, you could use up to a tablespoon of fresh tarragon.)

Steamed Cauliflower for 2

(printable recipe)

(Adapted from the recipe in Vegetarian Cooking for Everyone)

Serves 2 (double, using a whole head of cauliflower, for 4 servings)

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½ of a 2 pound head of cauliflower

2 tablespoons of butter

1 teaspoon chopped fresh tarragon

Salt

Pepper

1. Remove the leaves and stems from the cauliflower and wash all of it well.

2. Peel the tough part off of the stems and cut them in small pieces. Chop the leaves. Break the cauliflower into small florets.

3. Put all in a vegetable steamer.

4. Steam for 6 – 8 minutes until tender.

5. Heat the butter in a large skillet. Add the cauliflower and tarragon and cook for a minute or so, stirring, until the cauliflower is well-coated with the butter.

6. Season to taste with salt and pepper and serve.

(Personally, I thought this was a delicious way to prepare cauliflower. Bob’s comment? He likes cauliflower better just steamed without any embellishment. So if you agree with Bob, just steam it. But do try including the leaves and stems!)