Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large head cauliflower
• 1 cup chicken stock

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Instructions

1. In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets. Discard the water from the pot.