How good is steamed cauliflower? Simple, flavorful, and incredibly versatile, it’s one of those ingredients that never fails in my kitchen. It’s healthy, light, and low-calorie, perfect to enjoy as is or to transform into various preparations: from croquettes to pies, to richer versions like Mediterranean cauliflower.
For its practicality and taste, I prepare it all year round, adapting it from time to time to my dishes and the season.
Steamed cauliflower proves that even the simplest preparations can be truly good. Light yet tasty, it adapts to many uses in the kitchen and is perfect for personalizing every time differently. A healthy and practical side dish, always ready at hand.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cauliflower
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Pot
Steps
First, clean the cauliflower by removing the outer leaves and central core.
Divide it into florets of more or less the same size and wash well under running water.Meanwhile, heat some water in a steamer or in a suitable pot for steaming.
When the water boils, place the florets in the basket, cover with the lid, and steam the cauliflower for 10-15 minutes until it’s tender yet firm.Once cooked, transfer the cauliflower to a bowl, season with extra virgin olive oil and salt, and if you like, add a sprinkle of pepper or a few drops of lemon juice.
Mix gently and serve immediately or use it to prepare croquettes, patties, or more!
Storage and advice …
Store covered in the fridge with foil, plastic wrap, or in an airtight container.
Consume within 2 days.
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