A tender, fluffy dish that every veggie-loving chef should have in their cookbook.
Want something as simply satisfying as mashed potatoes, but with less starch and more nutrients? You’ve come to the right recipe…
Conquer your cravings in just 10 minutes with this wonderfully made cauliflower. Steamed and seasoned to perfection (so that your mouth waters even while it’s cooking) this dish makes a great side to any meal, but it can also take center stage as a standalone snack. I for one enjoy dipping the cauliflower pieces in a rich Red Pepper Hummus with a dab of Frank’s RedHot sauce. (A more “full-send” version of this flavor combo would be Buffalo Cauliflower Wings, so check it out and enjoy!)
The beauty of this recipe is that you can keep it simple or dress it up for any occasion. Some people sniff at cauliflower like it’s a defective broccoli… but let me tell you: it’s so much more than that!
Is Steamed Cauliflower Healthy?
Cauliflower is an underrated vegetable; with a low calorie count and high nutrient density, it’s one of the best veggies you could eat. It’s full of vitamins, minerals, and fiber which support the body’s natural processes. Since it’s steamed in this recipe, there’s far less oil being used than when it’s fried. Plus, there are no added sugars, preservatives, or gluten, so many diets can dine on this dish with delight! And yes, that includes vegans and dairy-free folk too!
Where Did the name Cauliflower Come From?
The word cauliflower comes from a French term that means “flowered cabbage,” which depicts exactly how this white wonder looks. Etymologically and biologically, it’s related to the term “cole slaw” (cabbage salad). As a fellow cruciferous vegetable, it can be just as cleansing for the digestive system as cabbage, and just as nutritious as broccoli. In fact, all these veggies are part of the same plant family!
While many people dislike cauliflower for its unusual flavor (and perhaps its pale appearance), it’s important to find yummy ways to cook it so we can experience all the nutritional benefits! This recipe is one of the easiest ways to do that.
INGREDIENTS
- 1 head cauliflower, cut into florets
- Water for steaming
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional)
- Fresh parsley, chopped (for garnish, optional)
INSTRUCTIONS
Prep
Rinse and cut cauliflower, set up steaming.
Steam
Steam cauliflower until tender but crisp.
Season
Season with optional olive oil, salt, pepper, and garnish.
Devour!
FAQs & Tips
You can prep the raw cauliflower ahead of time and store it sealed in the fridge overnight. Cook the next day following the recipe instructions.
Once steamed, store any leftovers in the same way for up to 4 days or freeze for 12 months. Yep, you read that right: cauliflower stores well and long in the freezer, so you can make a ton of it to use throughout the year! This is especially helpful for cooks who want to stock up on fresh local veggies to use in soups and stews during the winter months.
Make sure to thaw in the fridge before reheating in the oven at 350 degrees F for 10-15 minutes.
They’re about the same, nutrient-wise. Steaming might lose a smidge more nutrients than baking it, simply because the water soaks it up, but you can easily avoid this by not overcooking it. (Mushy cauliflower isn’t very tasty, anyway. We like it al dente!) That being said, both options are healthier than frying, which uses more oil.
While this recipe calls for a simple rinse, some cooks prefer to soak the cauliflower head-first in cool, salted water. They let it soak for 10-15 minutes before patting dry to remove dirt or bugs that might be hiding in the heads. Whether you’re going with the more or less thorough options, it’s always a good idea to wash your produce first.
Serving Suggestions
This dish makes a great companion to mains like Oven-Cooked Sirloin Steak, Herb Air Fryer Chicken Breast, or Mushroom Pasta.
One of my favorite meals is this cauliflower on top of The Best Quinoa Salad You Will Ever Try. It’s a plant-based paradise for the palate!
Steamed Cauliflower
Ingredients
- 1 head cauliflower cut into florets
- Water for steaming
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil optional
- Fresh parsley chopped (for garnish, optional)
Instructions
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Rinse cauliflower under cold water and cut into even-sized florets.
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Fill a pot with about 1 inch of water and bring to a boil. Place a steamer basket into the pot, making sure the water does not touch the bottom of the basket.
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Add the cauliflower florets to the steamer basket. Cover and steam for about 5 minutes, or until the cauliflower is tender but still retains a bit of crunch.
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Remove the cauliflower from the steamer and transfer to a serving bowl. If desired, drizzle with olive oil, and season with salt and pepper. Garnish with fresh parsley before serving.
Nutrition
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