Plain Cauliflower
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	Oven: 700 watts Buying cauliflower The best time to buy cauliflower, the peak season, is from September to the end of November. It is also possible to buy cauliflower at other times of the year, but the quality and the taste of cauliflowers are not at their best, even though the price is higher. Choose a firm, compact and white cauliflower. Check for dark green, fresh and crunchy leaves near the flowerets. Do no buy one with yellowish leaves: it is the sigh that the cauliflower is not fresh. Storing cauliflower Do not wash a cauliflower that is to be refrigerated; if the cauliflower is too big, remove larger green leaves. Store cauliflower in a plastic bag, tightly tied. It will then keep for up to 1 week, in excellent condition, without loosing any of its freshness. When I serve a beautiful really white whole cauliflower, all my guests are surprised and delighted of its perfect taste. It is really easy to prepare and any remaining cauliflower can be reheated, without loose any of the original taste.
Ingredients	Preparation
1 medium-size cauliflower 1 tablespoon [15 mL] coarse salt 2 lemon slices [optional] Pinch of sugar Salt and pepper, to taste 3 tablespoons [45 g] butter 1 tablespoon [15 mL] finely chopped fresh parsley	Whole Broccoli Remove green leaves; make a whole into the core of the cauliflower, from underneath. Transfer cauliflower into a large bowl; cover with cold water, sprinkle with coarse salt and, if disired, add lemon slices. Leave to rest for 10 minutes. When in a hurry, simply rinse cauliflower under cold, running water for 2 minutes. It is now ready to be cooked. Cauliflower Flowerets Break-up cauliflower into flowerets [of the same size as much as possible]. It is sometimes necessary to half a large floweret. Soak flowerets into salted, lukewarm water; drain. Flowerets are now ready to be cooked. Cooking Method Sprinkle broccoli with sugar. Well wrap cauliflower into plastic wrap, folding wrap underneath. Arrange cauliflower onto a microwave-safe rack; flowerets up. Microwave on 'HIGH' for 15 minutes; leave to rest for 10 minutes. Check for doneness, with the tip of a kinfe. If needed, microwave cauliflower for 3 minutes longer, still on 'HIGH'. Unwrap cauliflower; arrange onto a serving dish. Salt and pepper. Melt butter on 'HIGH' for 1 minute; mix in chopped parsley. Pour melted parslied butter all over cauliflower.