|White wine vinaigrette||1 Tablespoon|
|Ground black pepper||To Taste|
|Parmesan cheese/Romano cheese||1 Tablespoon, freshly grated|
Using a stainless steel vegetable steamer, cook the cauliflower whole until fork tender, about 15 minutes.
Allow the vegetable to cool, core it, and break it up into flowerets.
Toss with the dressing, salt, and pepper, and top with the cheese.
This works well for a salad course with a nice lettuce garnish or you may serve it as a vegetable course at any time of the year.