Steam-Free Cauliflower: Easy Cooking Methods For Delicious Results

Cauliflower is a versatile vegetable that can be cooked in many ways. One common method is steaming, which can be done in a steamer, on a stove, or in a microwave. Steaming is a preferred method of cooking cauliflower as it preserves the vegetable's flavour, aesthetics, texture, and nutrition. This article will explore how to steam cauliflower without a steamer.

How to steam cauliflower in the microwave

Steaming cauliflower in the microwave is a quick and convenient way to cook this nutritious vegetable. Here is a step-by-step guide on how to do it:

Step 1: Prepare the cauliflower

Start by choosing a fresh cauliflower that is pure white with bright green leaves. Cut off the leaves and trim the central stem to make it easier to remove the florets. Cut the cauliflower into individual florets, ensuring they are all roughly the same size to ensure even cooking. Wash the florets in a colander and pat them dry with paper towels.

Step 2: Assemble the microwave setup

Place the cauliflower florets in a microwave-safe dish, spreading them out as evenly as possible in a single layer. Add a small amount of water to the dish—about 2 to 3 tablespoons or just enough to cover the bottom of the dish by about 1 inch. Cover the dish with a microwave-safe lid, microwavable plastic wrap, or a ceramic/stoneware plate to trap the steam.

Step 3: Microwave the cauliflower

Microwave the cauliflower on high power for 3 to 4 minutes. Check the florets after 2-and-a-half minutes and continue cooking in 15-second intervals until they are tender but not mushy. Be careful when removing the lid, as the steam will be very hot.

Step 4: Season and serve

Remove the cooked cauliflower from the dish and transfer it to plates or a serving dish. Season with salt, pepper, and melted butter, or get creative with other seasonings and sauces. Steamed cauliflower pairs well with soy sauce, Parmesan cheese, paprika, lemon pepper, or parsley.

How to steam cauliflower on the stove

Steaming cauliflower is a great way to cook this versatile vegetable, preserving its flavour, texture, and nutrition. Here is a step-by-step guide to steaming cauliflower on the stove without a steamer.

Step 1: Prepare the Cauliflower

First, choose a fresh cauliflower head, which should be pure white with bright green leaves. Cut off the leaves and trim the central stem to make removing florets easier. Cut the cauliflower into individual florets, ensuring they are all roughly the same size to ensure even cooking. Wash the florets in a colander and pat them dry.

Step 2: Prepare the Stovetop

You will need a large stockpot or saucepan with a lid. Place about 1/2 inch to 2 inches of water in the pot and bring it to a boil on high heat. You can also add about 1/2 teaspoon of fine sea salt to the water, if desired.

Step 3: Steam the Cauliflower

Place a steamer basket, metal strainer, or colander into the pot, ensuring it does not touch the boiling water. Carefully add the cauliflower florets to the basket, spreading them out in an even layer with the stems facing down. Cover the pot and let the cauliflower steam.

Step 4: Check for Doneness

For standard-sized florets, check the cauliflower after 5 minutes. It is ready when it can be easily pierced with a fork but is not mushy. Depending on the size of the florets, it may take up to 13 minutes to cook.

Step 5: Season and Serve

Remove the cooked cauliflower from the steamer and place it on plates or a serving dish. Season with salt, pepper, and butter, or get creative with seasonings like soy sauce, Parmesan cheese, paprika, or lemon pepper.

Enjoy your perfectly steamed cauliflower!

How to steam cauliflower in an Instant Pot

Step 1: Prepare the Cauliflower

First, rinse the cauliflower and remove any leaves. Then, cut the cauliflower into equal-sized florets.

Step 2: Set Up the Instant Pot

Add a cup of water to the instant pot insert. Place the steamer basket in the instant pot insert with the cauliflower florets.

Step 3: Cook the Cauliflower

Start the instant pot and set it to manual or pressure cook mode for 0 minutes on high pressure with the vent in a sealing position. When the instant pot beeps, quick-release the pressure manually.

Step 4: Serve the Cauliflower

Remove the steamer basket carefully, as it will be hot. You can place the basket under cold water for a couple of minutes to stop the cooking process, or you can serve the cauliflower as is. Season with salt and pepper to taste, and enjoy!

How to prepare the cauliflower

To prepare cauliflower for steaming without a steamer, start by choosing a fresh cauliflower. A fresh cauliflower will be pure white and will be wrapped in crisp, bright green leaves. Pay close attention to the base of the cauliflower—it should be as white as possible. Cut off the leaves with a sharp knife, as close to the base of the stem as possible. You can cook the leaves, too, or use them for vegetable stock.

Next, trim down the central stem. This will make removing florets easier, but you can skip this step if you prefer. Cut off the large stem just before the point at which it divides into individual florets. Then, turn the head upside down so that the cut stem end faces up, and use a sharp kitchen knife to cut off each individual branch or floret. Cut each floret from the central stem at a 45-degree angle.

Take the time to trim away any discoloured parts of the cauliflower, as these will not taste as good and lack the nutrients found in fresh cauliflower. If you are using a small baby cauliflower, you can cook it whole without cutting it into individual florets. If you are using large florets, trim them into smaller pieces to ensure even cooking.

Finally, wash the cauliflower florets in a colander under cool, running water. Dirt and debris can get caught between the floret clusters and stems, so gently scrub away any dirt with your fingers if necessary.

Steaming the Cauliflower

Now you're ready to steam your cauliflower! If you are using a stove, fill a large stockpot with roughly 2 inches (5 cm) of water and bring it to a boil. If you don't have a steamer basket, you can use a metal or wire mesh colander instead. Make sure that the colander fits over the mouth of the stockpot without tipping into it, and that you have a lid that will cover the florets. Place the steamer or colander in the pot, making sure it doesn't dip into the boiling water. Carefully add the cauliflower florets, spreading them out into an even layer with the stems facing down.

Cover the pot and let the cauliflower cook for 5 to 13 minutes. For standard-size florets, check after 5 minutes. The cauliflower is ready when it can be easily pierced with a fork, but it shouldn't be mushy. Large florets can take up to 13 minutes, and a whole head of cauliflower can take 20 minutes or more.

If you are using a microwave, place the florets in a microwave-safe dish and spread them out as evenly as possible in a single layer. Add about 2 to 3 tablespoons (30 to 45 ml) of water—just enough to create steam without boiling the florets. Cover the dish with a microwave-safe lid, microwavable plastic wrap, or a microwavable ceramic or stoneware plate. Microwave on high power for 3 to 4 minutes. Check the cauliflower after 2 and a half minutes, and continue cooking in 15-second intervals until it is tender.

Seasoning the Cauliflower

Once your cauliflower is steamed, you can season it with salt, pepper, and butter, or get creative with seasonings! You could drizzle soy sauce over the florets, sprinkle them with Parmesan cheese, or season with spices and herbs like paprika, lemon pepper, or parsley. You could also drizzle the cauliflower with olive oil, or toss it with butter and a blend of herbs such as parsley, dill, tarragon, basil, and oregano. For a more decadent option, sprinkle grated Parmesan cheese over the cauliflower, or add lemon juice and a pinch of flaky sea salt.

How to season steamed cauliflower

Steaming cauliflower is a quick and easy way to cook this versatile vegetable, which can be used in many recipes or served as a side dish. Here are some ideas for seasoning steamed cauliflower:

Olive oil, salt and pepper

A simple way to season steamed cauliflower is to drizzle it with olive oil and add a sprinkle of salt and pepper. This combination brings out the earthy flavour of the vegetable.

Herbs

You can also add fresh or dried herbs to the olive oil, salt and pepper combination. Suggested herbs include basil, oregano, dill, tarragon, parsley, chives and thyme.

Lemon

Lemon zest and juice can be added to the olive oil, salt and pepper combination to create a tangy, bright flavour.

Butter

Butter can be used as an alternative to olive oil, or in combination with herbs, to create a richer dish.

Cheese

Grated Parmesan or Pecorino cheese can be sprinkled over steamed cauliflower for added flavour. Alternatively, a cheese sauce can be poured over the cauliflower for a comforting, indulgent dish.

Nuts

Toasted almonds or pine nuts can be sprinkled over steamed cauliflower for added crunch and flavour.

Spices

Spices such as garlic powder, paprika, turmeric, ginger and fennel seeds can be added to steamed cauliflower for an aromatic, warming dish.

Balsamic vinegar

A drizzle of balsamic reduction can be added to steamed cauliflower for a touch of sweetness.

Panko

Panko breadcrumbs can be fried in butter or olive oil and sprinkled over steamed cauliflower for added texture.

Gravy

Steamed cauliflower can be served with gravy as a low-carb alternative to mashed potatoes.

Other ideas

Other ideas for seasoning steamed cauliflower include goat cheese or feta crumbles, green onion, raisins, and a pesto sauce.

Frequently asked questions