a) Cauliflowers are excellent steamed, either whole or in florets. Place in a steamer or colander over a pan of boiling water, cover and steam until just tender and immediately remove from heat.

b) You can fry the florets in olive oil just before serving plain or with a tomato and cheese sauce.

c) It is also good stir-fried with onions and garlic, together with tomatoes and capers.

d) While cooking cauliflower, test it periodically. After every 10 minutes, it should feel tender but still have plenty of bite left in it.

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