I love cauliflowers. They’re very healthy. Their flavor intense but delicate at the same time. They require nothing to cook. And they’re versatile: they can be served cold, warm, hot and the leftovers reused to create a besciamelle for a quick pasta the day after.
The simplest way to serve them, to me, is just boil them and make a salad with a vinagrette on top to retain all its taste.
- One medium sized cauliflower
- Extravirgin Olive Oil
- 1 tsp of mustard
DirectionsClean the cauliflower and divide it in turnips, possibly all the same size to assure an omogeneous cooking. Don’t throw the core, but cut and throw the lower part instead (the harder one) and silce the most tender part into pices as big as the turnip, then practice some cuts on them to make their cooking easier.
Boil some water, add an handful of salt, and then the cauliflower. Cook for 10-12 minutes depending from the size, until you can insert a skewer easily into them but you can still find some resistance. Then turn the water off and drain them gently with a slotted spoon. Be gentle, once cooked they’re very easy to break.
Leave the cauliflower in a large dish to cool down, in the meanwhile prepare a very simple vinagrette with vinegar, salt and olive oil. Eventually add a little mustard, or (if you like sweets) honey, to stabilize it. Start with the salt and the vinegar first, to allow the salt to melt, then the mustard and at the very end add the olive oil and mix it until it forms a foam. To ease the process cool them down in the fridge first.
Serve the cauliflower in portions, with the vinagrette on top, and a grind of fresh pepper. The cauliflower left will be used in a later recipe to make a besciamelle sauce for pasta, as long as the cooking water, to cook the pasta itself.