Firm, tight heads of cauliflower with no signs of discoloration provide the highest quality for both steaming and boiling. .

How to Steam Cauliflower {Just 3 Ingredients!}

Loaded with fiber and antioxidants, cauliflower is a family favorite veggie around here!This steamed cauliflower recipe is made on the stove in only a few minutes!We love this recipe because it’s easy to make, and super healthy!Once it’s steamed, cauliflower can be added to so many things or topped with cheese sauce!Steamed cauliflower is a healthy, filling, and tasty alternative to potatoes and rice!Place cauliflower in a steam basket or colander in a pot.Store steamed cauliflower in an airtight container in the refrigerator. .

All About Cauliflower

The white head is surrounded by long green leaves that are attached to the stem.Cauliflower is closely related to broccoli but has a denser, more compact head, and it is most often white.It has a creamy, sweet, slightly nutty flavor and even though the florets are the most common part of the cauliflower that is eaten, the stem and leaves are also edible.When cooked, it can be eaten as a side dish, alone or topped with a sauce, such as au gratin, hollandaise, or Mornay.It is also often added to other dishes, such as stir fries, pasta, quiches, omelets, soups, and stews.Peak seasons are generally in the spring and fall, depending on the climate in that region.How to Buy: When selecting, look for thick, compact, heads of creamy white florets.The head should be heavy for its size and the leaves surrounding it should be bright green and not be showing signs of wilting.Avoid cauliflower that is blemished or whose florets have started to turn brown, which is a sign that the head is getting old.It consists of dark green clusters of buds, known as florets, which grow on branching arms that connect to a thick leafy stalk.It is very similar to regular white cauliflower in taste and appearance except it is bright orange in color.Some common methods are steaming, boiling, sautéing, stir frying, and microwaving.Check for doneness throughout cooking time by piercing with a fork or the tip of a knife.Boiling: To speed up cooking time, make an "X" in the core of the cauliflower approximately 1/2 inch deep.Add whole head, core side down, or floret pieces to the boiling water.Check for doneness throughout cooking time by piercing with a fork or the tip of a knife.When cauliflower is done, a whole head should be placed on a plate and allowed to sit for a few minutes for the water to drain before preparing to serve.Sprinkle three tablespoons of water over the florets, cover and microwave on high for 4 to 5 minutes.Deep-Fried: Cut cauliflower into small to medium size pieces and steam until they are just beginning to get tender.Using a batter mix, coat the cauliflower and then carefully place it in the hot oil.Place cauliflower on a plate or cookie sheet lined with paper towels so oil can drain off.When sautéing or stir-frying, it is a good idea to parboil the cauliflower first so it is partially cooked ahead of time.After parboiling, the cauliflower is ready to be sautéed, added to a stir-fry or cooked with other vegetables or ingredients.Throwing a few chunks of bread into the water when cooking cauliflower will help remove the smell. .

How to Cook Cauliflower Without Steaming It

Cauliflower lends itself to virtually every basic cooking method out there, from roasting to microwaving.While each method has its benefits, the goal is to retain the vegetable's mild taste and nutrient content, including plenty of antioxidants, and B and C vitamins.Use a vegetable knife to cut your cauliflower into tree-shaped florets, then add them to the boiling water.Serve seasoned and roasted cauliflower as an appetizer, or sprinkle the veggies with vinegar and shredded cheese to make a savory side dish. .

How to Steam Cauliflower in the Microwave

And try and tell me that “hacks” are so 2015 and I’ll shove my fingers in my ears whilst (simultaneously) typing a 500-word post about how you should whip your egg whites for the fluffiest pancakes or how to use two simple ingredients to make a killer 30-second Chocolate Sauce.That’s right, I’m here today bringing you a super quick kitchen hack/tips & tricks post on cooking cauliflower in your microwave.When you want a super simple vegetable side or are making a recipe that calls for steamed cauliflower, this method is going to save you so much time.Your steamed cauliflower is now ready to be enjoyed as a simple side, maybe tossed with a little butter or olive oil and salt, or dipped in ranch or cheese sauce (<–this, do this! .

3 Easy Ways to Steam Cauliflower

And once it is cooked, all you need to do is top with a sprinkle of salt and/or pepper, a drizzle of fruity olive oil, or a pat of butter to meld with its earthy flavor.Adding a bit of soy sauce or tamari is simple yet delicious, and a splash of toasted sesame oil brings out cauliflower's nuttiness.To begin, bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits.Cover the bowl with a microwave-safe lid or plate (avoid plastic wrap in microwaves) and cook on high power for 1 minute.Using a fork, test for tenderness and repeat microwaving at 15-second intervals until the cauliflower is steamed to your liking.Consider adding a store-bought or homemade pesto to steamed cauliflower, or coating the tender white vegetable with a rich cheese sauce. .

What Are the Benefits of Steamed Cauliflower?

It cooks florets within five to 10 minutes, which doesn’t give odor-causing chemicals time to become as offensive, and it preserves more of the vitamins in this nutrient-rich vegetable.Your body needs vitamin C to make collagen, the connective tissue that supports skin, bones, blood vessels, tendons and ligaments.A deficiency can cause brain or spinal cord birth defects, so it’s especially important for women who may become pregnant or who are in the early months of pregnancy to get enough folate.Like other members of the cruciferous family, such as broccoli and cabbage, cauliflower’s slightly bitter flavor and pungent odor come from sulfur-containing compounds called glucosinolates.Steaming preserves these chemicals so that they can be absorbed, while boiling or microwaving at high temperatures changes their structure, making it more difficult for your body to use them. .

Lemon Herb Steamed Cauliflower – A Couple Cooks

This lemon herb steamed cauliflower cooks in minutes and is so tasty, it’s life changing.The problem is, it takes about 40 minutes to roast: and that doesn’t work for a quick weeknight meal.Mixed with savory Italian seasoning and bright lemon zest, the flavor was so good we couldn’t stop eating it.Making steamed cauliflower is seriously easy: all you need is a steamer basket and a covered pot or deep skillet.The goal here is crisp tender: so make sure to taste it to assess whether it’s done!Here are all our secrets on the very best steamed cauliflower that we know you’ll fall in love with.If you’re not sure the best method, Alex and I have a way to easily cut it without ending up with crumbles all over the counter!Rule number one of steaming vegetables: bring the water to a boil first!It might seem intuitive to put everything in the steamer and bring the water to a boil: but this results in irregular cooking.Once boiling, add the cauliflower (in the steamer basket, if it has a handle).Taste test a piece with a fork to assess doneness.It’s fantastic on the grill, infused with a charred, smoky flavor. .

Simple Steamed Cauliflower with Herbs

This is one of the most popular ways to prepare cauliflower because roasting it makes it browned, sweet and nutty tasting.I don’t sauté cauliflower on the stove top very often because it needs a bit of moisture to cook it through.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. .

Garlic Mashed Cauliflower Recipe

A few hints to make it stand out: Be sure you drain the cauliflower after steaming.It holds it's shape and "acts" like mashed potatoes, but still very thin.I ate it immediately (it was good) and then tried a 2nd batch after heating it and the difference was dramatic. .

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