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Cauliflower.
Keep Refrigerated.HOW TO COOK:Cooking times may vary depending on your equipment.Microwave (1100 watts):Cut corner of bag to vent; place on microwave-safe plate. Cook on HIGH 3-4 minutes or until desired doneness. Rest 1 minute; carefully remove from microwave. Open bagavoiding steam; season to taste.CAUTION: BAG IS HOT AND CONTAINS STEAM.Blanching and Shocking:Bring 4 quarts salted water to boil in large pot on HIGH. Remove cauliflower from bag and carefully place in pot. Cook 4-5 minutes or until desired doneness. If finishing preparation later, shock by transferring to bowl of ice water 2-3 minutes, drain andrefrigerate. If ready to serve, drain and season to taste.Steam:Place about 2 inches of water in steamer and bring to a boil. Remove cauliflower from bag and place in basket. Cover and steam 5-8 minutes or until desired doneness.Carefully remove cauliflower and season to taste.Chef Tip: Drizzle with basting oil or melt finishing butter over top.
CAUTION: BAG IS HOT AND CONTAINS STEAM.
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