Basic Steamed Cauliflower

Basic Steamed Cauliflower is a simple and healthy way to enjoy this versatile vegetable. Steaming cauliflower is not only quicker than simmering, but it also helps to retain its texture and prevent it from becoming waterlogged. Whether you choose to steam the cauliflower whole or cut it into florets, this method ensures that it cooks evenly and remains slightly crisp. Once steamed, you have various options for serving or incorporating it into other dishes. From a simple butter and lemon juice garnish to using it in flavorful recipes, steamed cauliflower offers endless possibilities to suit your taste.

Makes: 4 servings

Time: About 30 minutes

INGREDIENTS:

• 1 head cauliflower, about 1 1/2 pounds, trimmed

INSTRUCTIONS:

1. Remove all the outer leaves from the cauliflower. You can choose to cook the head whole or cut it into florets, depending on your preference.
2. Place the cauliflower in a steamer basket or colander set above an inch or two of salted water in a pot or saucepan.
3. Turn the heat to high and cover the pot. Steam the cauliflower until it becomes just tender enough to be pierced with a thin-bladed knife. The total cooking time will range from 12 to 25 minutes, depending on the size of the cauliflower head.
4. Once cooked, remove the cauliflower from the steamer. If using it immediately, you can serve it hot with a drizzle of butter, extra virgin olive oil, and/or lemon juice. Garnish with fresh parsley for added freshness.
5. If you prefer to use the steamed cauliflower later, you have several options. You can shock it in an ice bath, store it in a covered container, and refrigerate for up to 2 days. Alternatively, break the cauliflower into florets and follow the directions for Precooked Vegetables in Butter or Oil or incorporate it into other recipes.

TIPS:

• Choose fresh cauliflower: Look for a cauliflower head that is firm, with tightly packed florets and crisp leaves. Avoid heads with discoloration or soft spots.
• Cutting the cauliflower: If you’re in a hurry, you can cut the cauliflower into florets before steaming. This will reduce the overall cooking time.
• Testing for doneness: Insert a thin-bladed knife into the cauliflower to check for tenderness. It should go through with slight resistance but not be overly soft.
• Retaining slight crispness: Since whole cauliflower retains heat, it’s advisable to slightly undercook it in the steamer. It will continue to cook as it rests, and this will help maintain a desirable slight crispness.
• Flavoring options: Aside from serving the steamed cauliflower with butter, olive oil, and lemon juice, consider exploring different seasonings such as herbs, spices, or even a cheese sauce to enhance the flavor profile.
• Versatility in recipes: Steamed cauliflower can be used in various recipes, from salads and stir-fries to gratins and casseroles. Explore the “11 Ways to Jazz Up Simply Cooked Vegetables” section (page 242) for more ideas on incorporating steamed cauliflower into flavorful dishes.

Enjoy the simplicity and natural flavors of Basic Steamed Cauliflower. Experiment with different seasonings and preparations to create a delicious and nutritious addition to your meals.