Steamed Cauliflower

Steamed Cauliflower

Tender steamed cauliflower florets stay crisp-tender in under 15 minutes with minimal effort.

Total 15 min Makes 4 servings Calories 70/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple method yields cauliflower that is tender but not waterlogged, keeping its mild, nutty flavor intact. A quick toss with butter, salt, and pepper afterward makes it a fast weeknight side. Pairs well with roasted meats, fish, or grain bowls.

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Method

  1. Rinse the cauliflower head and cut into evenly sized florets, about 1 1/2 inches across.

  2. Fill a 6-quart saucepan with about 1 inch of water and place a steamer basket inside, ensuring the water sits below the basket. Bring the water to a boil over high heat.

  3. Add the cauliflower florets to the steamer basket, cover, and reduce heat to medium. Steam until tender when pierced with a fork.

  4. Transfer the steamed cauliflower to a serving bowl and add the butter, salt, and pepper. Toss until the butter melts and coats the florets evenly.

  5. Sprinkle with chopped parsley, if using, and serve warm.

Rate this recipe

★ 4.1 (1)

Steamed Cauliflower

This simple method yields cauliflower that is tender but not waterlogged, keeping its mild, nutty flavor intact. A quick toss with butter, salt, and pepper afterward makes it a fast weeknight side. Pairs well with roasted meats, fish, or grain bowls.

15 min 4 servings 70 cal

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Method

  1. 1

    Rinse the cauliflower head and cut into evenly sized florets, about 1 1/2 inches across.

  2. 2

    Fill a 6-quart saucepan with about 1 inch of water and place a steamer basket inside, ensuring the water sits below the basket. Bring the water to a boil over high heat.

  3. 3

    Add the cauliflower florets to the steamer basket, cover, and reduce heat to medium. Steam until tender when pierced with a fork.

  4. 4

    Transfer the steamed cauliflower to a serving bowl and add the butter, salt, and pepper. Toss until the butter melts and coats the florets evenly.

  5. 5

    Sprinkle with chopped parsley, if using, and serve warm.