Wash the cauliflower, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage, which should be cut off and discarded). Pour a little water into a pan or pot (less water to cook the cauliflower more firm, more for softer— the cauliflower does not need to be completely submerged), add a pinch of salt (about ⅓-1/2 teaspoon) and put the cauliflower florets in. Bring to a boil and reduce the heat. From the moment it boils, cook for about 12-15 minutes, until tender. Stir and turn the florets occasionally. Near the end, check with a knife or fork if the softness of the cauliflower is appropriate.
