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Ready for a quick and easy side dish? Steamed cauliflower is a healthy side that can be prepared in under 15 minutes. Season it with fresh herbs and lemon for a flavor boost. Both stovetop and microwave instructions are included.
Steamed cauliflower recipes are always great to have on hand. Quick, easy and healthy. Plus, they can be made with fresh or frozen cauliflower, and cooked on the stovetop or in the microwave.
While it’s tempting to smother cauliflower in butter or cheese sauce, I prefer to let the taste of the cauliflower shine through by tossing it with a little olive oil, lemon zest and fresh herbs. This is the route I take for steamed broccoli, too.
If cheese if really our thing (I get it!), toss in some finely grated Parmesan cheese. Or try my baked cauliflower casserole with goat cheese. You won’t regret it!
WHAT YOU NEED FOR THIS STEAMED CAULIFLOWER RECIPE:
These are the main ingredients needed for this recipe (affiliate links included)…
- Cauliflower: Either start with a 1 1/2-pound head of cauliflower or buy bags of cauliflower florets. You’ll need about 4 cups. I like to leave on a good portion of the stem.
- Lemon: For this recipe, you need just the zest, not the juice. Use a microplane/zester to grate the outer layer of the yellow zest from the lemon.
- Parsley: Use fresh flat-leaf parsley, sometimes labeled as Italian parsley. Any other fresh herbs can be used in place of the parsley.
- Olive oil: Optional. I like to use a teaspoon of olive oil to toss with the steamed cauliflower, but feel free to leave it out if your prefer.
- Salt: Use a pinch of kosher salt. Add ground pepper too, if desired.
What’s to love about steamed cauliflower recipes:
▪️Quick & easy: Side dishes don’t get much easier than steamed vegetables! Depending on the size of the florets, steaming takes 5 to 8 minutes, or a couple of minutes longer for large frozen florets.
▪️Healthy & plant-based: Cauliflower is a great fiber-filled, plant-based option. It also happens to be low carb and gluten free. If following an oil-free diet, just leave out the olive oil.
▪️Fresh or frozen: This recipe can be made with either fresh or frozen cauliflower florets, which means the ingredients can be always kept on hand. It’s not necessary to defrost the frozen veggies before steaming.
Types of steamer baskets:
There are two main types of steam baskets. The first is a metal basket that’s adjustable in size to fit almost any sized saucepan, pictured on the left above. The other is a steamer insert that rests on top of a saucepan, like a double-boiler (except it has holes), pictured on the right.
How to steam cauliflower:
The most traditional way to steam cauliflower is with a steamer basket set in a saucepan. However, I also included instructions for how to steam cauliflower in the microwave because it’s a great kitchen hack, particularly when making a small portion of steamed cauliflower.
On the stovetop:
- Cut the cauliflower into large bite-sized florets, discarding any leaves, and transfer to a steam basket. Fill a medium-sized saucepan with an inch of water. Place the steamer basket or steamer insert into the saucepan and cover with a lid.
- IMPORTANT! When boiling, the water should not touch the bottom of the basket or insert. If it does, pour out a little of the water. However, make sure there’s enough water in the bottom so that the pot does not go dry during the cooking process.
- Bring the water to a boil and cook until the cauliflower is done. I like mine on the firmer side of tender. Pierce with a fork to test for doneness.
- Transfer the cauliflower to a bowl and toss with the olive oil, salt, lemon zest and parsley. That’s it!
In the microwave:
- This method can be used with a small batch of cauliflower (perfect when cooking for one) or a larger batch. Place a few tablespoons of cold water into the bottom of a microwave-safe bowl.
- Add the cauliflower florets, then cover the bowl with a microwave-safe plate. Use a plate that’s big enough to completely cover the opening of the bowl so that steam doesn’t escape.
- Microwave for on HIGH for 3 to 5 minutes. Cook time will depend on the amount of cauliflower and the wattage (power) of the microwave.
- Let the cauliflower rest for 1 minute, then carefully remove the plate. Remember, the escaping steam will be hot! Season and serve.
Other healthy cauliflower recipes:
- Instant Pot Cauliflower Soup
- Sautéed Cauliflower Rice with Caramelized Onions
- Cauliflower in Puttanesca Sauce
- Shrimp Cauliflower Fried Rice
Frequently Asked Questions:
How long to steam cauliflower?
The cook time depends on a few things: Size of the cauliflower florets, amount of cauliflower used, whether the cauliflower is fresh or frozen and the wattage of the microwave (if using the microwave method to cook it).
In this recipe, it takes 6 to 7 minutes to steam about 4 cups of large cauliflower florets (not frozen) in a steamer insert.
Can you steam frozen cauliflower?
Yes! The beauty of frozen cauliflower is that it can be stashed in the freezer for last-minute side dishes. There’s no need defrost the cauliflower before steaming it. Simply add a few extra minutes to the cooking time.
- 4 cups large bite-sized cauliflower florets
- 1 teaspoon olive oil
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon lemon zest
- 1/8 teaspoon kosher salt
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Stovetop:
- Place the cauliflower in a steam basket or insert. Fill a medium-sized saucepan with an inch of water. Place the steamer basket or insert into the saucepan and cover with a lid.
- When boiling, the water should not touch the bottom of the basket or insert. If it does, pour out a little of the water. However, make sure there’s enough water in the bottom so that the pot does not go dry during the cooking process.
- Bring the water to a boil and cook until the cauliflower is done. I like mine on the firmer side of tender. Pierce with a fork to test for doneness.
- Transfer the cauliflower to a bowl and toss with the olive oil, parsley, lemon zest and salt. Serve.
Microwave:
- Place a few tablespoons of cold water into the bottom of a microwave-safe bowl.
- Add the cauliflower florets, then cover the bowl with a microwave-safe plate. Use a plate that’s big enough to completely cover the opening of the bowl so that steam doesn’t escape.
- Microwave for on HIGH for 3 to 5 minutes. Cook time will depend on the amount of cauliflower and the wattage (power) of the microwave.
- Let the cauliflower rest for 1 minute, then carefully remove the plate. Remember, the escaping steam will be hot! Toss with the olive oil, parsley, lemon zest and salt. Serve.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it. Serving: 0.75cup | Calories: 37kcal | Carbohydrates: 5.4g | Protein: 2.1g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 67.6mg | Fiber: 2.2g | Sugar: 2.1g If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
