Steamed Cauliflower with Bread Crumbs, Capers, and Chopped Egg
Appears in Cook's Illustrated March/April 1998
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 th...