It can be made ahead so I like it particularly for the holidays. One workaround is to sear it in oil to get some color, then add liquid like broth cover it and let it steam for a bit to soften it. It is a great stand in for mashed potatoes. Here is a great version. Thanks so much for reading. If you make this recipe for Steamed Cauliflower, please come back and leave a star rating and review.
Try 2 teaspoons chopped parsley, 1 teaspoon each dill and tarragon. Or 1 tablespoon chopped basil and 1 teaspoon chopped oregano.
She has been a professional recipe developer since when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others.
She launched Healthy Seasonal Recipes in She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients. Your email address will not be published. Pretty easy to follow, thanks! I needed a time to steam reference and there it was.. I have dried dill and a half fresh lemon to deal with the rest. This recipe is fabulous and elevates cauliflower to another level. The basil and oregano seasoning blend made a believer of my husband.
I love hearing that! Thank you so much for taking the time to come back and let me know. I really appreciate it Linda. If the cauliflower is quite moist when done, place between paper towels to dry.
Steamed cauliflower can be eaten as is with just a little sea salt and maybe a drizzle of olive oil. But cooking this vegetable in this way is also ideal when adding a flavorful sauce or incorporating in recipes calling for cooked cauliflower. Consider adding a store-bought or homemade pesto to steamed cauliflower , or coating the tender white vegetable with a rich cheese sauce. Steaming cauliflower is the first step in recipes such as creamed cauliflower , cauliflower and cheese casserole , and cauliflower mashed "potatoes.
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Create a personalised content profile. Measure ad performance. Select basic ads. Fiber 3 g. Protein 3 g. Sodium mg. Directions Fill the bottom of a stockpot with 2 inches of water.
Set up the steamer and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about minutes until, the cauliflower is tender but still has a crunch. If you feel like it, serve with a drizzle of olive oil, a pinch of sea salt, and a grind of fresh black pepper.
Related Recipes Scrambled Eggs. To Recipe Box. To Cookbook. To Grocery List. Add to Grocery List. Trim cauliflower: remove leaves and leaf stalks. Turn head over and trim out the center of the core, but not so much that the florets fall apart. Heat about 2 inches salted water in the bottom of a steamer. Put whole head in the steamer basket and cook just until a sharp knife can pierce it with a slight resistance, minutes, depending on the size of the head.
Don't overcook; it will continue to cook from residual heat. While the cauliflower cooks, heat butter in a small saucepan until it just begins to brown. This will not take very long--watch closely so it doesn't burn. Zest the lemon, then cut in half and squeeze out the juice.
Add to browned butter. Chop parsley and add to butter. When the cauliflower is done, remove to serving dish and spoon sauce over. Slice into quarters to serve.
Similar Recipes. Caramelized Cauliflower.
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