Steamed Cauliflower with Dill-Walnut Vinaigrette
By America's Test KitchenPublished on September 15, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon lemon juice from 1 small lemon½ medium shallot or scallion, minced2 tablespoons minced fresh dill 2 tablespoons olive oil Salt and ground black pepper ½ cup toasted walnuts, chopped medium (about ⅓ cup)
Instructions
- Fit large saucepan with steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add florets to basket. Reduce heat to medium; cover and steam until cauliflower is tender but still offers some resistance to the tooth when sampled, 7 to 8 minutes.
- Whisk next six ingredients (mustard through oil) in small bowl, plus salt and pepper to taste. Toss dressing immediately with walnuts and warm cauliflower; adjust seasonings and serve.
Time
30 minutesYield
Serves 4Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice from 1 small lemon
½ medium shallot or scallion, minced
2 tablespoons minced fresh dill
2 tablespoons olive oil
Salt and ground black pepper
½ cup toasted walnuts, chopped medium (about ⅓ cup)
Test Kitchen Techniques
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice from 1 small lemon
½ medium shallot or scallion, minced
2 tablespoons minced fresh dill
2 tablespoons olive oil
Salt and ground black pepper
½ cup toasted walnuts, chopped medium (about ⅓ cup)
Test Kitchen Techniques
Ingredients
1 medium head cauliflower, trimmed, cored, and cut into florets (about 6 cups), see illustrations below
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice from 1 small lemon
½ medium shallot or scallion, minced
2 tablespoons minced fresh dill
2 tablespoons olive oil
Salt and ground black pepper
½ cup toasted walnuts, chopped medium (about ⅓ cup)
Test Kitchen Techniques
Why This Recipe Works
Our cauliflower recipe testing led us to an excellent cooking technique. Steaming (not boiling, which causes the cauliflower to taste watery, and not microwaving, which doesn't cook the cauliflower evenly) was our choice for bringing out the vegetable’s fresh, sweet taste. When cauliflower is steamed, the time to add flavorings is after cooking.
Instructions
- Fit large saucepan with steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add florets to basket. Reduce heat to medium; cover and steam until cauliflower is tender but still offers some resistance to the tooth when sampled, 7 to 8 minutes.
- Whisk next six ingredients (mustard through oil) in small bowl, plus salt and pepper to taste. Toss dressing immediately with walnuts and warm cauliflower; adjust seasonings and serve.
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