Steamed Cauliflower Recipes

LEMON HERB STEAMED CAULIFLOWER

Steps:

• Chop the cauliflower into florets.
• Place 1 1/2 cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
• Once boiling, add the cauliflower (in the steamer basket, if it has a handle). Steam with the lid on 10 to 12 minutes until just tender, testing with a fork to assess whether it's done.
• Carefully remove the cauliflower to a bowl, draining any excess liquid. Toss with the remaining ingredients and serve. (Store leftovers refrigerated.)

GARLIC SAUTEED CAULIFLOWER

Steps:

• Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
• In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
• Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
• Sprinkle with kosher salt to taste and serve.

STEAMED CAULIFLOWER WITH WALNUT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
• Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
• Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
• Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.

ZESTY STEAMED CAULIFLOWER

Steps:

• Steam whole cauliflower for approximately 20 minutes.
• Remove from steamer and place in a casserole dish.
• Blend all other ingredients together and pour over cauliflower.
• Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.

STEAMED MASHED CAULIFLOWER

Steps:

• Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
• Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.
• Place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.

STEAMED CAULIFLOWER

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 WHOLE CAULIFLOWER WITH OLIVES

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Place cauliflower in the insert, drizzle with olive oil, and spread olives around it; spread parsley and garlic on top and season with salt.
• Cover and cook over medium to low heat until a skewer easily pierces the cauliflower and the center is soft, 15 to 20 minutes. Add a couple of tablespoons of water during cooking to avoid burning.

STEAMED CAULIFLOWER

Steps:

• Trim cauliflower and break into florets. Steam for 5 to 7 minutes.
• Coarsely grate ginger and stir into yogurt with soy sauce. Use as dipping sauce for cauliflower.

STEAMED CAULIFLOWER

Steps:

• In a medium saucepan with a tight fitting lid, bring to a boil 1/2 to 3/4 inch of water and add the tablespoon of herbs de provence. Stem-side down, place the whole head of cauliflower in the boiling liquid and cover with the lid. Reduce the heat to simmer and cook for 10 to 12 minutes, until the cauliflower is easily pierced with a knife. Remove the cauliflower from the pot and place in a shallow bowl. Turn up the heat and reduce the liquid in the pot to 1/3 to 1/2 cup. Add the butter or olive oil and the chopped fresh herbs. Pour the reduced liquid with the herbs over the cauliflower. Slice the cauliflower into wedeges (like a slice of cake) using a sharp knife and spoon a little bit of the sauce over each portion.