crumbly cauliflower

Ingredients for 3 servings:

• 1 large cauliflower
• 6 carrots
• 6 m.-sized potatoes
• 2 cups water
• some herbal salt
• some freshly chopped parsley for sprinkling
• 6 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with carrots and potatoes, the way I like it

Remove the outer leaves and any bad bits from the cauliflower, wash thoroughly, and cut into larger pieces. Peel the potatoes and carrots. Cut the carrots into thicker pieces. Leave the potatoes whole. Place the water in a large pot with a steamer. First add the cauliflower to the steamer, then the potatoes and carrot pieces. Bring to a boil and cook for about 20-25 minutes. Everything should still have a bite. Arrange the vegetables and potatoes (now sliced) in a bowl or plate, sprinkle with a little herb salt and parsley, and drizzle with olive oil. If you like, add a little more of the cooking liquid.