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Steamed Cauliflower



To steam your food can require a bit of practice and instinct.

Here, I've simplified the already simple process with the tips that make all the difference between mush and steamed!



1 head of fresh cauliflower washed with vinegar, checked and cut into florets

2 Cups of boiling water

2 Leaves of fresh sage, parsley, rosemary (any herb you like)



1. Bring the water to boil in large pot the fits your steamer basket. (make sure the water is just below the steamer)

2. Add the herbs to the water below the steamer (check the water level again)

3. Add the cauliflower and cover the pot. (start with 3 minutes and check for doness, continue to check every 30 sec until you know how long it takes to reach your desired level of doness, then mark this on your fridge)

4. Immediately strain the cauliflower into an ice bath to stop the cooking.

Serve with herb butter, plain or as a dressed salad.

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