This is one simple salad that I am enjoying recently. The cauliflower has never been one of my favourite when I was kid, but you know, everything changes! I guess the only important direction is the spices we are going to use to season it. I like the lemon juice, some uses balsamico vinegar, your choice.
The quantity really depends on your pot and your good will. You may decide to boil the whole “head” and then store it in the fridge for day after or cut few florets out of it and boil them before eating, again your choice.
The recipe is going to be for 2 people, just to prepare 2 portions because I am quite sure you are going to have another one after the first 😉
it is actually 15 minutes from raw to mouth, plus another 10 in the fridge if you like them cold.
Ingredients (for 2 people):
1/4 cauliflower in florets
1 ts salt
grinded black pepper
a bit of chilli flakes
extra virgin olive oil
Cut the “head” in florets, if you don’t know what is it, I have inserted a comfy link in the ingredients list. It’s also here, if you need it 🙂 To make everything blazing fast, cut the florets in slices, as you would do for mushroom. The thinner, the less they need to be cooked. You can do this while bringing to boil the pot with salty water.
The trick is there, it should be just enough water to submerge the cauliflower. no point in putting more water. Add a dash of grinded black pepper and a pinch of chilli flakes in the water. Yes, do it. The fire should be at medium/high.
When the water is boiling, toss the cauliflower in and cover with the lid. It should take no more than 10 minutes to make the cauliflower soft enough to be easily holed by your fork, in case you are not sure and want to “probe” them.
When they are done, drain them completely and place it in the salad bowl. In case you want them cold, put the whole bowl in the fridge for another 10 minutes. No worries for the steam, is not going to harm your fridge!
Season with lemon juice and a dash of oil on top.
P.S.: thanks Jeremy for the pic 😉