Steamed cauliflower with butter and grey salt
25 min
total
4
people
76
calories per serving
Ingredients
4 people
- 1 pcCauliflower (cut into florets)
- 30 gUnsalted butter (cold)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlMineral water (for steaming)
Method
Cauliflower florets with a tender bite, never mushy. A light vegetal aroma enhanced by a knob of butter melting over the hot flesh.
- 1
Remove the green leaves at the base. Cut the central core and break into uniform florets to ensure even cooking.
- 2
Rinse the florets under cold running water. Drain thoroughly.
- 3
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
Place the cauliflower in a warm dish. Add butter knobs, grey salt, and ground pepper. The butter should coat the vegetable's grains.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently by steaming or in a pan with a little butter.
4.0
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