This recipe explains how to make steamed cauliflower according to a simple technique that will have even veggie haters proclaiming it to be the best.
That’s right. We’re teaching you how to steam a whole head of cauliflower. It couldn’t be simpler. And it couldn’t be more stunning at the table. As author Magnus Nilsson explains, “it could be a side dish, but also a shared dish in the middle of the table…a lump of salty butter to dip it in and perhaps a wedge of lemon is about as good as it gets for me.” Especially given the price of cauliflower lately—have you noticed how pricey it’s gotten? All the more reason we really want to taste our cauliflower rather than bury it under all manner of goo as if it was mystery meat at our elementary school cafeteria. It’s little wonder we consider Nilsson’s The Nordic Cookbook one of the best cookbooks of the year.–Renee Schettler Rossi
How To Bring Some Bling To Steamed Cauliflower
This whole steamed cauliflower is the best thing ever for vegetable purists. And for those who can’t quite muster enthusiasm over straight up steamed brassica, here’s how to fancy steamed cauliflower up a little:
Dust with paprika.
Drown with melted butter, a generous squeeze of lemon, and freshly cracked black pepper.
Sprinkle with hot sauce.
Dollop with aioli or homemade mayo.
Dunk in pickle juice from a jar of homemade or store-bought pickles.
Dribble with chimichurri.
Slather with brown butter.
Steamed Cauliflower Recipe
- Quick Glance
- 5 M
- 30 M
- Serves 2 to 4
- 1 large cauliflower, leaves still attached (about 2 pounds)
- Salt, to taste
- 4 lemon wedges (optional)
- Salted butter (optional)
- 1. Place the cauliflower in a steamer basket set over a deep pot of simmering water and cover. Steam the cauliflower until it is just tender, about 15 minutes. Stick the tip of a sharp paring knife in the thickest part of the stem of the cauliflower to check for doneness. The timing depends on the size of the cauliflower and how soft you want it to be. You may need to steam it for about 5 more minutes.
- 2. Sprinkle with some salt before serving if you want to. Place the entire head of cauliflower on a platter or plate and serve alongside lemon wedges and butter, if desired.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!