Steamed Cauliflower

Local Cauliflower - big, pretty and white. My favorite recipe - steamed and tossed with fresh herbs.

Remove cauliflower leaves and core. Break into large flowerets. Steam for 6-8 minutes until easily pierced by a fork.

In a large glass bowl, toss steamed cauliflower gently with 1/4 cup rice wine vinegar and finely chopped fresh chives. (Can substitute chopped parsley for chives.)

Serve warm, room temperature or chilled. Will keep in frig for several days. Good for "at-home" salad bars.