Cauliflower is very nutritious and very tender when cooked correctly. There are many ways to cook it, but steam is the best of all as it preserves its flavor, aesthetics and nutrients. You can steam cauliflower on the stove or in the microwave. Here's how to do it.
Ingrediants
Doses for about 4 people
- A fresh cauliflower of about 450-650g
- Waterfall
- Salt to taste.
- Black peppercorns to taste
- Butter to taste
Steps
Method 1 of 3: Part One: Prepare the Cauliflower
Step 1. Choose a fresh cauliflower
It must be white and wrapped in bright, crisp green leaves.
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You should pay particular attention to the base of the cauliflower. Even if the top appears dirty or dark, the base should be as white as possible. The color of the base is the best indicator of the freshness of this vegetable.
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The various "florets" that make up the cabbage should be firm and compact. If they are soft or all separated, the cauliflower has started to rot.
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Step 2. Cut the leaves
Use a sharp knife to remove the leaves surrounding the cauliflower. Cut it at the base of the stem.
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Note that the leaves can also be cooked as long as they are fresh. They are very useful for vegetable broth, but can also be used in roasts, stews and salads.
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Step 3. Cut the middle stem
To remove the florets more easily, cut the large stem right before the branches.
- The stem can also be stored and used for vegetable broth.
- Technically this step is optional. You can divide the florets without removing the excess stem but it will be a bit more difficult operation.
Step 4. Remove the florets from the center stem
Turn the cauliflower down so that the stem is facing up. Use a sharp kitchen knife to cut each branch.
- Cut each floret where the stem meets the center stem. Hold the knife at a 45 ° angle to the center shank.
- Take the time to remove any discolored parts of the cauliflower. Brown or non-white areas are not good and have lost a lot of nutrients.
- Note that small cauliflowers can be cooked whole. You don't need to cut the florets.
Step 5. Trim the largest buds
You can cook them as they are but if they are very large they may take longer to cook. Use a knife to divide them into smaller pieces and make them all roughly the same size. You should cut them the same size as frozen cauliflowers.
Cooking the cauliflower for a minimum amount of time preserves the nutrients
Step 6. Wash the cauliflower
Put the buds in a colander and rinse them under cold running water. Pat them dry with kitchen paper.
Dirt and debris can get trapped in the buds and stems. If you find dirt, gently scrub it off with your fingers. Fingers should be enough to clean this vegetable, a brush is not needed
Method 2 of 3: Part Two: Steam Cauliflower on the Stove
Step 1. Boil a large pot of water
Fill it with 5 cm of water and bring it to a boil on the stove over high heat.
Step 2. Place the steamer basket in the pot
Make sure it doesn't touch the water.
If you don't have a steamer basket, you can use a metal colander. Just make sure that the colander enters the pot without touching the water
Step 3. Put the cauliflower on the basket
Lay the florets gently in an even layer.
- You should put the buds upside down, with the stems down.
- If possible, make a single layer of florets. If that's not possible you should at least make sure they are distributed as evenly as possible.
Step 4. Cook for 5-13 minutes
Cover the pot and let the steam envelop the cauliflower. The florets are ready when they are tender enough to be pricked with a fork without pulping.
- The pot and the basket must be covered. Put the lid on the pot so that it traps the steam inside, because it is the heat that must cook the cauliflower.
- For normal sized florets, check for doneness after 5 minutes. If they still feel too hard, cover the pot and continue cooking. It usually takes 7 to 10 minutes.
- For the bigger peaks it takes up to 13 minutes.
- If you decide to steam whole cabbage, it will take 20 minutes or more.
Step 5. Serve it still warm
Remove the cauliflower from the pot and place it on a serving dish. Season it with salt, pepper, butter as you like.
There are other ways you can serve steamed cauliflower. You can sprinkle it with soy sauce, with grated Parmesan cheese or you can flavor it with paprika, parsley or grated lemon peel and pepper. How to enjoy this healthy dish depends only on your taste, be creative
Method 3 of 3: Part Three: Steam Cauliflower in the Microwave
Step 1. Place the cauliflower in a microwave safe container
Arrange the florets in as even a layer as possible.
Possibly, make a single layer. If you can't, at least make sure they are distributed as evenly as possible
Step 2. Add a little water
For a standard size cauliflower add 30-45ml of water.
There should be only 2.5 cm of water left at the bottom of the container. The concept is to have enough water to create steam, but not too much to boil the cauliflower
Step 3. Cover the cauliflower
If the container has a microwave-safe lid, use it. Otherwise, use microwave-safe cling film.
- If you don't have a lid or foil, you can cover the container with a microwave-safe ceramic dish. Make sure that the plate completely covers the opening of the container.
- Covering the container is key to trapping the steam. It will be the latter who will cook the cabbage flowers.
Step 4. Microwave for 3-4 minutes
Cook the cauliflower on full power. Once done, the florets should be tender enough to be pricked with a fork without pulping.
- Check the cauliflower after two and a half minutes. Cover it and continue cooking it, if necessary, for another minute and a half.
- Be careful when removing the lid. Opening the lid right under your face could cause a steam burn.
Step 5. Serve it still warm
Remove the cauliflower from the microwave and place it on a serving dish. Season it with salt, pepper and melted butter to taste.
