Steamed cauliflower with butter and grey salt

Cauliflower florets with a tender bite, never mushy. A light vegetal aroma enhanced by a knob of butter melting over the hot flesh.

• Prep: 10 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 75
• Protein: 1 g
• Carbs: 2 g
• Fat: 7 g

Ingredients

• 1 pc Cauliflower ( cut into florets )
• 30 g Minimum butter sweet ( cold )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Mineral water ( for steaming )

Instructions

1. Trim the cauliflower

   Remove the green leaves at the base. Cut the central core and break into uniform florets to ensure even cooking.

2. Cleaning

   Rinse the florets under cold running water. Drain thoroughly.

3. Steam cooking

   Place the florets in a steamer basket over simmering water. Cover. Cook until the tip of a knife enters easily but the floret still holds its shape.

4. Seasoning

   Place the cauliflower in a warm dish. Add butter knobs, grey salt, and ground pepper. The butter should coat the vegetable's grains.

Chef's tips

• Never overcook cauliflower, it will become spongy and lose its nutty flavor.
• To keep it bright white, add a splash of lemon juice to the steaming water.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently by steaming or in a pan with a little butter.