Whole Living, October 2011
- Coarse salt
- 1 head cauliflower, cut into florets
- In a medium saucepan, bring
well-salted water to a boil. Working
in batches, add cauliflower
and cook until just tender, about
2 minutes. Remove with a slotted
spoon and let cool completely.
Reserve the water and, once cool,
combine with cauliflower.
Can be refrigerated for up to 5 days.
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