Cauliflower braised gently with onions makes a side dish that is delicately soft in texture and mild in taste. It should pair well with many main courses, so the most important question is, arguably, that of color: do you want white, orange, green, or purple cauliflower?In a heavy saucepan or Dutch oven, warm olive oil over medium heat and sauté onions or shallots until softened. Pour in water to a depth of 0.25in/6mm, add cauliflower (or broccoflower) stem down, and simmer until the vegetable can be pierced easily with a knife (25+ min).
- 1 head brocco- or cauli-flower
- 1/4 cup olive oil
- 1 yellow onion or 3 shallots, sliced