It’s got a stem, looks smart and tastes better.
Recent Posts by Joan Bernstein
Cut a large head of cauliflower into small pieces. In a microwave-safe bowl, steam the cauliflower with a little water until fairly soft. Drain and dry well with paper towels.
Heat the broth in a medium sauté pan. Add all of the other ingredients. Cook, stirring, for about 5 minutes, or until cauliflower is al dente. Serve hot or cold.
Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.
A woman recalls the ducks, and their innards, of her youth.
Fall is the perfect time to perfect your duck dishes. First nail down your favorite rub, then look to the past, then check out what they’re cooking at Dark Horse restaurant in Riverhead.