I often serve boiled cailiflower florets with a meat or fish dish (as a plasant colour contrast), but it always seems so dull and without flavour. Can anyone suggest a simple way of tarting it up a bit. please.
The only thing I have been able to think of is to boil the florets in chicken stock. But there must be a better way.
The only thing I have been able to think of is to boil the florets in chicken stock. But there must be a better way.