Steamed Whole Cauliflower with Sauce
With the trend towards oven roasting vegetables, we’ve forgotten how good some veggies taste when they are cooked to death in a pot. I think cauliflower is one of those veggies whose sweetness only comes out when it is really cooked, just before the point of being mushy. When we make this steamed cauliflower, the kids eat this up in no time, especially when they get to dip the pieces into this salty rich sauce.
- 1 Head Cauliflower
- 1/3 Cup Mayo
- 1 TBS Mustard yellow or Dijon
- 2 tsp Worscheshire sauce
- Place the head of cauliflower in a pot just big enough to hold it, stem side down. Add water so that it comes up 2 inches from the bottom of the pot. Sprinkle liberally with salt. Cover and cook until the cauliflower is quite tender.
- Remove from the pot. Place the whole cauliflower on a plate with a large spoon, so that people can scoop out their portion of the cauliflower.
- Serve with sauce (mixture of mayo, mustard and Worscheshire) for dipping.