Oral Allergy Syndrome Friendly Creamed Cauliflower
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cauliflower in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cauliflower, tap it and change its rating to Red.
- 3 tbsp unsalted butter
- 1 cup heavy cream
- ½ tsp salt, plus more to taste
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Fill a large pot with well-salted water and bring to a boil over high heat. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain through a colander and let steam off for 2 minutes.
- 2
While the cauliflower drains, melt the butter in a small saucepan over medium-low heat. Pour in the heavy cream and heat, stirring occasionally, until the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Remove from heat.
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