1- Trim the cauliflower and cut into small florets of even size and then wash it.2- Put 2 teaspoons of chopped fresh chives in the Aroma Diffuser and fill with water to the “Max” level.
3- Place the cauliflower in the lower and upper steam baskets. Cover with the lid and steam for 30 - 35 minutes or until just tender.
4- In a saucepan gently heat the cream with salt and pepper. Add the chopped chives.
5- Arrange the cauliflower on a warmed plate and pour over the chive cream sauce.
Variation:Cook the cauliflower as below and serve with a herby dressing. In a screw top jar add 50 ml (3 tblsp.) olive oil, juice of 1 lemon, 1/2 tsp. chopped fresh mint, 1/2 tsp. chopped fresh oregano, 1 tblsp. chopped fresh chives and 1 crushed garlic clove. Shake well to mix. Pour the dressing over the cauliflower while piping hot and sprinkle with 25 g (1 oz) toasted sliced almonds.