Steamed cauliflower

Step-by-step cooking

1. Step 1:

   

   Cauliflower can be either fresh or frozen. The difference will be felt, but not critically. Put the frozen one in a single layer in a metal steam basket and let it thaw a little at room temperature for ten minutes. Pre-wash the fresh cabbage and divide it into inflorescences. It is better to make inflorescences of medium size and approximately the same so that they reach readiness at the same time.

2. Step 2:

   

   Distribute the inflorescences with the tops up. If you don't have a special steam basket, you can use a metal colander instead without plastic elements that will come into contact with the hot pan. Otherwise, they will simply melt from the high temperature. Any metal grate with small holes will also work - a sieve, a deep-frying basket or a metal basket for drying fruits and vegetables.

3. Step 3:

   

   Choose a high saucepan that fits your steam basket. Pour cold tap water into it and put it on a high heat to heat up to a boil.

4. Step 4:

   

   As soon as the water boils, turn down the heat to medium. It is important for us now only to maintain the presence of evaporation.

6. Step 5:

   

   Place the steamed cauliflower basket on top of the pan. The basket should not touch the surface of the water, otherwise the cabbage will be boiled.

7. Step 6:

   

   Cover the basket with any suitable lid and cook the cabbage for 10-15 minutes. You can not cover the cabbage with a lid, then it will turn out whiter in color, but the cooking time will also increase significantly. It is also important that the lid does not go beyond the basket, otherwise condensation, gathering on it, will drip onto the hob.

8. Step 7:

   

   The cooking time will depend on exactly what degree of readiness of cabbage you want to get. In any case, try to prick the cabbage with a fork. If the inflorescence has become soft inside, then the cabbage is ready. Don't forget to add salt to the cabbage before serving.