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Recipe courtesy of Rachael Ray

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Total:: 18 min
Prep:: 3 min
Cook:: 15 min

Yield:: 6 servings

Level:: Easy

Ingredients

1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock

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.

My Private Notes

Name: Quick Tip: Cauliflower
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large head cauliflower; 1 cup chicken stock