Welcome to the incredible world of sherry!! The Romans traditionally eat this dish with vinegar. Our master chef's specialty was first introduced on Cauliflower Can Be Fun in 1967.First, set the burner to medium heat.
Bring the sherry to a sizzle.
Add the cauliflower like you're on a cooking show. (optional)
Drain the pan and then mix in mercury like there's no tomorrow.
Spread the yeast.
Drain the pan and then mix in butter.
Let simmer on low heat, adding water as necessary until thoroughly cooked.
While you're waiting, did you know that cauliflower is just albino broccoli?
For extra spiciness, add picante sauce when serving. Don't forget to take a sip of sherry for all of your hard work!
