One of my all time favorite resale store purchases is an old aluminum steamer set for the stove top.
It makes steaming veggies fast and easy, as you can see!
I especially love steaming fresh broccoli and cauliflower, then giving them a little blanket of shredded cheese at the last moment.
Start by putting about an inch and a half of water in the bottom pan and settle the steamer pan on top. Put it on the stove on high, let the water come to a boil and then turn down to medium.
Cut up some broccoli and cauliflower. I admit I don’t like eating the stems, so I just use the florets. Toss the veggies into the top pan and put the lid on. (I sprinkled just a tiny bit of salt on them.)
It only takes a few minutes. I check the cauliflower for tenderness after just a couple of minutes and it’s usually ready before four or five minutes pass. The broccoli will turn bright green and your cauliflower will take a fork poke without crumbling.
You’ll want to experiment, some like their veggies crisper and other like them more tender. I like them somewhere in between.
Now I toss a handful of shredded cheese right on top and recover for about 45 seconds. That’s all it takes for the steam to melt the cheese.
Boom! I turn it out onto a plate and eat it up fast!
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