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Some low histamine plans limit fresh chives, but counting all uses, this recipe has about 3/4 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Some low histamine plans limit fresh chives, but counting all uses, this recipe has about 3/4 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the cauliflower florets, cover, and steam until completely tender and a fork slides through the thickest pieces with no resistance, 12–15 minutes.
While the cauliflower steams, warm the olive oil in a small skillet over medium-low heat. Add the garlic cloves and cook, turning occasionally, until golden on all sides and soft enough to press flat with a spoon, about 8–10 minutes. Watch closely toward the end, as the garlic can brown quickly.
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