Steamed cauliflower is an easy way to get perfectly tender cauliflower florets in no time at all. A drizzle of olive oil and a little herbs and lemon zest take it to another level. Low calorie, low carb, and full of fiber and antioxidants.
What Makes This Recipe So Good
- A drizzle of olive oil and a little salt, fresh herbs, and lemon zest take this cauliflower from bland to delectable in no time at all.
- Cauliflower is naturally low calorie, low in carbs, and high in fiber, which is great if you’re following a specifically low carb or ketogenic way of eating, or if you’re just watching what you eat in general!
- It’s super easy to make, which is great for busy nights when you don’t really feel like cooking, or busy meal prep days when you have a lot on your plate (literally!)
- Speaking of meal prep, you can refrigerate steamed cauliflower in an airtight container up to 5 days, so it’s a great make-ahead option!
Cauliflower – This not-too-distant cousin of cabbage and broccoli is full of fiber and antioxidants that your body will love. It’s blown up in popularity in the last few years because it’s a great, carb-friendly alternative to starchy foods like potatoes and rice. You’ve probably heard of cauliflower rice, mashed cauliflower, or even cauliflower pizza crust. Does cauliflower taste like rice or potatoes? Not really, no. But for a lot of people, it’s a workable alternative!
Olive Oil – Olive oil compliments the natural flavor of the cauliflower, herbs, and lemon zest without detracting or overpowering. Plus it’s a great source of healthy fats, and it’s got a solid amount of antioxidants, too.
- Fresh cauliflower will you give you the best flavor and texture! I definitely recommend it here over frozen!
- You can use a metal or silicone steaming basket for this recipe.
- What’s the best way to cut a head of cauliflower into florets? Easy! Remove the leaves from the head, then cut around the large stem to remove it. The cauliflower will break apart, and from there you can keep breaking or cutting it into smaller florets. Cut off any large stems from the florets
- For a twist, stop after step 4 of this recipe and use your steamed cauliflower to make our Cauliflower Chips.
- Looking for a hands-off way to steam cauliflower? Check out our post on Instant Pot Cauliflower.
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- 1 head cauliflower
- ½ cup water
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3-4 tablespoons fresh herbs chopped, optional
- 1 teaspoon lemon zest optional
- Steamer basket
- Large bowl
- Chop cauliflower into florets.
- Add water to saucepan, then place steamer basket in saucepan and bring water to boil over high heat. Note: The surface of the water should be just under the bottom of your steamer basket.
- Once water starts boiling, add cauliflower to steamer basket. Reduce heat to medium.
- Steam 10 minutes or until tender and can be easily pierced with fork.
- Remove cauliflower from steamer basket and transfer to large bowl. Drizzle olive oil onto cauliflower, then add salt, herbs, and lemon zest. Toss to coat, then serve.
- We used fresh parsley for the herbs this time around, but you can use any herbs you like, or skip them altogether!
- Cook times will vary slightly based on the size and thickness of your florets, and how fresh your cauliflower is. The fork method is the best test of tenderness.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.