Steamed Baby Cauliflower Recipes

STEAMED CAULIFLOWER

Steamed Cauliflower image

Use this simple recipe when making our cauliflower puree and cauliflower salad. It's also an easy side dish recipe.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 2

Ingredients

2 pounds head cauliflower
Salted water

Steps:

Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower (about 2 pounds), cored and cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.

STEAMED CAULIFLOWER

Steamed Cauliflower image

Serve tender cauliflower with freshly ground black pepper for a simple crowd pleaser.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 head cauliflower (about 1 pound)
Kosher salt and freshly ground black pepper

Steps:

Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.

STEAMED BABY CARROTS

Steamed Baby Carrots image

Provided by Colette Rossant

Categories easy, quick, side dish

Time 15m

Yield Six to eight servings

Number Of Ingredients 6

Ingredients

2 bags of baby carrots, about 12 ounces each, scraped and washed
3 tablespoons margarine
1 tablespoon sugar
1 teaspoon lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh mint

Steps:

Steam the carrots for five minutes or until barely tender. Melt the margarine in a saucepan. Add the carrots, sprinkle with sugar, lemon juice, salt and pepper. Cook over high heat for five minutes, stirring all the time.
Remove to a serving bowl.
Sprinkle the mint over the carrots and serve.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 219 milligrams, Sugar 6 grams, TransFat 1 gram

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