Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

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.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Cauliflower Gratin

Recipe courtesy of Ina Garten

Whole30 Shrimp and Cauliflower Grits

Recipe courtesy of Food Network Kitchen

Parmesan-Roasted Cauliflower

Recipe courtesy of Ina Garten

Cauliflower Gnocchi

Recipe courtesy of Food Network Kitchen

Cauliflower and Potatoes: "Aloo Gobi"

Recipe courtesy of Aarti Sequeira

Shrimp Fried Cauliflower Rice

Recipe courtesy of Sara Lynn Cauchon

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Cauliflower-Onion Linguine

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories