Steamed Cauliflower

Steaming is a super easy way to cook veggies. Roy and I find ourselves steaming some kind of vegetable almost every day. They can be seasoned with all sorts of deliciousness- salt, lemon juice, vinegar, olive oil, agave nectar, or a sauce. After photographing this I ate the entire thing within five minutes. If an emoticon for a pig existed (does one?) I would put it here right now. =)

Ingredients

• 1 medium cauliflower
• Salt and freshly-ground black pepper
• Red wine vinegar
• Olive Oil
• Garlic, one small clove, finely diced
• Parsley

Directions

1. Cut the core out of the cauliflower, separate the head into floretes, and cut the large florets into 2 pieces to make them the same size as the smaller ones.
2. Wash the cauliflower in cold water.
3. Steam the cauliflower until the stalks are tender to the touch with a fork (6-8 minutes once the water is boiling). You can use many different kinds of steaming contraptions- a basket, a rice cooker/steamer combo, or a bamboo steamer.
4. Remove the cauliflower from the steamer.
5. Sprinkle the cauliflower with salt, pepper, vinegar, and oil to taste. Stir in the parsley and garlic.
6. Serve warm or cold.