Grab yourself a tempered-steel Wok (one of the heavy ones!).
Fill halfway with 3 TR mug-fulls of water (if they’re not TR mug-fulls – double the number [I’ve never used my TR mug for cooking – it was just a JOKE!], season (the water!) with Salt, Black Pepper & Monkeynut Oil.
Place two half-grills into the Wok (you know, those things that clamp over the rim) and simply pile florets of cauliflower and leaves of savoy cabbage on top. Cover with the Wok lid and allow to reach steaming point.
If you are sitting far enough away, like in a connecting room, you’ll know when it reaches steaming point due to the pungent aroma of cauliflower ([i]believe me – how can such a satisfying vegetable smell so bad while cooking??[/i]).
When you can smell (or are in danger of being overcome by the smell of) the cauliflower, kill the heat, leaving the lid undisturbed.
The reducing heat in the tempered-steel Wok will continue to cook the veg inside. When the steam (and smell) has stopped – EAT.
The dressing should be more black pepper, a seasoning of salt, AND toasted sesame oil, drizzled over to taste. Sometimes some ‘peri-peri’ sauce can also be fitting. A decent cheese sauce wouldn’t go amiss either (but that depends how sensitive your nose may be).
Don’t ask me! I was munching on this earlier tonight while talking to Boxfiddler, and never succumbed once to anything other than a sneezing fit – but I’ve got a cold, and this WILL shift it.
Try it when there’s no-one else in the house (smell problem). 😀
<2 Typos - apparently last time I got ribbed about 1 typo!>