Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Watch how to make this recipe.
Quick Tip: Cauliflower
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- Level: Easy
- Total: 18 min
- Prep: 3 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 149 mg
- Level: Easy
- Total: 18 min
- Prep: 3 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 104
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 149 mg
Ingredients
Directions
- In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot.
