Cauliflower & Dill
- 1/4 cauliflower (143.75 g/ 225 ml)
- 1 cup (226.7g/ 225 ml) chicken broth (or more, depending on saucepan used)
- 1 tablespoon (14.19g/ 15 ml) butter
- 1 teaspoon (.19 g/ 5 ml) fresh dill, chopped
- salt to taste
- white pepper to taste
Stove-Top/ Steamer. Separate the cauliflower into florets. Insert a steamer into a saucepan, filling up the saucepan with chicken broth to just under the steamer (depending on the size of your saucepan/steamer- you may need more broth than called for in the ingredients to reach the bottom of your steamer and safely steam your cauliflower. Adjust the amount of broth as needed). Place the cauliflower on the steamer, and boil the water on medium high heat. Place the lid on the saucepan and steam the cauliflower until tender: approximately 5-7 minutes. This time will increase as if the serving size of this recipe are increased. Place the warm cauliflower in a bowl, add the butter and dill, and toss to coat. Salt and pepper to preference.
Microwave. Pour only about 1/2 cup (118 ml) of the chicken broth in a microwave safe bowl. Add the cauliflower florets, and cover the bowl losely with a plate, leaving room for air to escape. Microwave for 1-2 minutes, or until tender to your preference. Place the warm cauliflower in a bowl, add the butter and dill, and toss to coat. Salt and pepper to preference.
Slow Cooker. Place the cauliflower and chicken broth in the slow cooker, and cook low for 4-6 hours or high for 2-3. Less time will produce firmer results, longer times will produce more tender results. When done cooking to preference. Drain the cauliflower from the broth (reserve for another recipe- soup perhaps?), and toss the cauliflower with the butter and dill to coat. Season with salt and pepper to preference.
Pressure Cooker. Place the cauliflower and 1/2 cup (118 ml) chicken broth in the pressure cooker, using the steamer basket if you have one (you can still cook the cauliflower without this). Close/seal pressure cooker completely. Cook on high pressure for 2-3 minutes. Safely release pressure. Drain the cauliflower from the broth (reserve for another recipe- soup perhaps?), and toss the cauliflower with the butter and dill to coat. Season with salt and pepper to preference.
Base recipe makes 2 servings of 2.8oz/ 79.1 g a piece.