Steamed Fresh Vegetables - Cauliflower, Broccoli etc...

We're all trying to eat healthier these days. One of the diet changes we should all be making is to replace some of the white, starchier carbs on our plates, with more dark green leafy vegetables. Steaming vegetables is certainly easy. Like many things in life and the kitchen, it's all a matter of timing. Every family has their preference for how crispy or soft they like their steamed veggies. My group likes them on the softer side. Soft or crispy, vegetables are good for you. Here are two super easy methods to pick from...

Ingredients...

• Vegetables 1 and a half cup per person raw Cauliflower, Broccoli or whichever veggie you're using, rinsed and trimmed.
  
• Water
  

Here's how you do it...

2 easy methods...

1. Place vegetables in a steamer basket with water below or place veggies in the bottom of a saucepan with 1/2" of water. Cover and bring to a boil. You will know it's boiling because steam will come out from under the lid. DO NOT OPEN THE POT. Reduce to low heat and simmer to desired tenderness. For crispier veggies - 5 to 7 min. For softer veggies - 10-15 min.

Hint: If it's going to be a while before the rest of your meal is done. Turn off the heat a few minutes before you think it's done. Again, DO NOT OPEN THE POT, just let it sit there until you are ready to serve. The heat and steam in the pot will continue to cook the vegetable.

OR

2. Place vegetable in microwavable bowl with a 1/4 cup of water.

Cover with plastic wrap and cook on full power for 10 minutes.

WARNING: The steam that will come out of the bowl if you open it immediately after cooking, can burn you. WEAR AN OVEN MITT or simply be careful. Carefully drain water and serve.

If left to sit after removing from microwave oven, a vacuum will form and the plastic will be sucked down. The veggies will stay hot this way until you peel back the plastic wrap.

Could it be more simple?

Bon Appetit!