Steamed cauliflower with sauce
Cavolfiore al vapore, con salsina
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1 cauliflower-salt
For the sauce: 3 tablespoons extra virgin olive oil 2 teaspoons lemon juice-1 tablespoon of acidulous of umeboshi-1 pinch of oregano
Steaming in salt water, using the basket, cauliflower chopped up for about 8-10 minutes. It is important not to extend too cooking the vegetables usually do not throw away its minerals and nutritional properties.
Put a pinch of salt on cauliflower.
While they are cooking, prepare the seasoning sauce, emulsify the oil, lemon juice, sour of umeboshi (found in natural food stores and whole foods) and the oregano.
With this sauce flavor cauliflower cooked al dente.
Of course, as for the sauce, you can pick any many other variants.
