steamed cauliflower with fresh strawberries

June 21, 2013 • Nancy Wolfson-Moche

Veggies for breakfast 6-12-13.1

serves 4

INgredients

1 head cauliflower

6-8 fresh strawberries

1 lemon

Process

Wash the cauliflower and strawberries well.

Cut the cauliflower into bite-size pieces, eliminating the core.

Put about two inches of water in steamer pot (note: you can use a pasta pot here. Use a stainless steel steamer basket insert or a Japanese bamboo steamer basket on top.)

Add about 2 pinches of salt into the water and then cover the pot.

When the water boils, place the cut cauliflower in the steamer basket over the water. Let it steam for about 2-3 minutes and then remove from heat.

Slice the strawberries in half, vertically.

Cut the lemon wedges.

Place the cauliflower on a large plate and garnish with the freshly cut strawberries and/or lemon wedges.

Savor the flavors.

Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.