How to Cook Fresh Cauliflower

Co-authored by JoAnna Minneci and Jessica Gibson

If your only experience with cauliflower is soggy overcooked florets, it's time to try a new cooking method. Since cauliflower is naturally mild, roasting it in a hot oven brings out a rich flavor. For a fast, low-fat cooking method, boil florets just until they're tender or steam them in the microwave. If you'd like to make cauliflower the highlight of your meal, cut it into thick steaks and toss them on the grill until they're tender and charred.

Ingredients

Boiled Cauliflower Florets

1 head of cauliflower, rinsed
4 cups (950 ml) of water or more to cover the florets
Salt and pepper to taste

Makes 4 servings

Roasted Cauliflower with Parmesan

1 head of cauliflower, rinsed
1 tablespoon (15 ml) of lemon juice
3 tablespoons (44 ml) of extra-virgin olive oil
1/2 cup (50 g) of grated parmesan cheese
Coarse salt and freshly ground black pepper
1/4 teaspoon (0.5 g) of garlic powder

Makes 6 servings

Steamed Cauliflower in the Microwave

1 head of cauliflower, rinsed
2 to 3 tablespoons (30 to 44 ml) of water
Salt and pepper to taste

Makes 6 servings

Grilled Cauliflower Steaks

2 heads of cauliflower, rinsed
1 teaspoon (5.5 g) of sea salt
1/4 teaspoon (0.5 g) of ground black pepper
1/2 teaspoon (1 g) of garlic powder
1/2 teaspoon (1 g) of smoked paprika
¹⁄₄ cup (59 ml) of olive oil

Makes 4 servings

Method 1

Method 1 of 4:

Making Boiled Cauliflower Florets

1
Cut 1 head of cauliflower into bite-sized pieces. Set a rinsed cauliflower on your cutting board and slice it in 1/2 lengthwise. Lay the halves flat and cut them in 1/2 again. Then, turn a piece on its side and cut the core out at an angle. Hold the cauliflower over a bowl and break it up so the florets fall into the bowl.^{[1]
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Tip: To boil a whole head of cauliflower, remove the leaves and put the entire cauliflower in your pot. Boil the whole cauliflower for 10 minutes or until it's tender.
2
Bring a pot of water to boil over high heat. Set a medium pot on the stove and fill it 3/4 full with water. Then, place a lid on the pot and turn the burner on so the water begins to boil vigorously.^{[2]
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- To flavor the cauliflower as it cooks, use chicken or vegetable stock instead of water.
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3
Add the cauliflower to the pot and boil it for 5 to 7 minutes. Wear oven mitts to take the hot lid off of the pot and slowly add the florets to the boiling water. Keep the lid off of the pot and cook the florets until they're as tender as you like.^{[3]
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- If you're planning on mashing the cauliflower, cook them until they're completely soft when you poke them with a fork.
4
Drain the cauliflower in a colander. Set a colander or fine-mesh strainer in the sink and slowly pour the cauliflower into the colander so the water drains into the sink. Be careful as you're pouring because the steam from the water is hot.^{[4]
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5
Season the florets with salt and pepper. Transfer the cauliflower to a serving dish and season it with salt, pepper, or a little butter. Refrigerate leftover cauliflower in an airtight container for up to 5 days.^{[5]
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Method 2

Method 2 of 4:

Making Roasted Cauliflower with Parmesan

1
Preheat the oven to 400 °F (204 °C) and grease a baking sheet. Spray the rimmed sheet with nonstick cooking spray or line it with a piece of aluminum foil. If you don't have a baking sheet, use a large roasting pan.^{[6]
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2
Cut 1 head of cauliflower into florets. Slice the rinsed cauliflower in 1/2 from the top through the stem. Lay both pieces flat on your cutting board and cut them in 1/2 lengthwise. Turn 1 of the quarters on its side and cut at an angle to remove the core. Then, hold the cauliflower piece over a bowl and break it up so the florets fall into the bowl.^{[7]
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- Repeat this with each cauliflower quarter.
3
Toss the florets with lemon juice, olive oil, salt, pepper, and garlic powder. Pour 1 tablespoon (15 ml) of lemon juice and 3 tablespoons (44 ml) of extra-virgin olive oil over the cauliflower in the bowl. Then, stir in 1/4 teaspoon (0.5 g) of garlic powder along with salt and pepper according to your taste.^{[8]
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- Although you could use fresh garlic, it might burn as the cauliflower roasts.
- Here's a trick—grab an extra produce bag from the grocery store and stick your florets in there. Then, drizzle them with oil and sprinkle them salt, pepper, and a little paprika. Shake everything up to evenly coat your florets (without using a bowl!).
4
Spread the cauliflower on the sheet and bake it for 20 to 25 minutes. Arrange the florets so they're in a single layer and put the sheet in the oven. Roast the cauliflower until it's tender when you poke a piece with a fork.^{[9]
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- As the cauliflower cooks, the tops brown slightly.
5
Sprinkle 1/2 cup (50 g) of parmesan over the florets. Wear oven mitts to take the baking sheet out of the oven. Carefully sprinkle the grated cheese over the cauliflower. If you don't want to add parmesan to your cauliflower, skip this step.^{[10]
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6
Cook the florets for 3 to 5 minutes. Return the sheet of cauliflower to the oven and roast the cauliflower until the parmesan melts. Remove the florets and serve them while they're hot.^{[11]
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- Store leftover cauliflower in an airtight container for up to 5 days.

Method 3

Method 3 of 4:

Making Steamed Cauliflower in the Microwave

1
Cut 1 head of cauliflower into bite-sized florets. Take a chef's knife and cut the rinsed cauliflower in 1/2 lengthwise. Lay each half flat and cut them in 1/2 lengthwise again. Then, turn your knife at an angle and cut the core away from each quarter. Hold the cauliflower over a bowl and crumble it into florets.^{[12]
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- Since you cut away the core, the cauliflower easily breaks into florets on its own.
- Use a microwave-safe bowl.
2
Pour 2 to 3 tablespoons (30 to 44 ml) of water into the bowl and cover it loosely. Add enough water to the bowl of cauliflower to cover the bottom. Lay a piece of plastic wrap, waxed paper, or a wet towel over the bowl, which will trap steam as the cauliflower cooks.^{[13]
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- You could also cover the bowl with a small microwave-safe plate.
3
Microwave the cauliflower for 3 to 4 minutes. If you like your cauliflower to have a little bite, cook it for 3 minutes. If you know you like cauliflower to be completely soft, microwave it for 4 minutes.^{[14]
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- Microwave the cauliflower on full power.
4
Leave the cauliflower in the microwave for 1 minute before you take it out. The cauliflower will continue to cook as it rests. After 1 minute, wear oven mitts to remove the hot bowl and carefully lift the lid or covering off. Insert a fork into a floret to see if it's as tender as you want.^{[15]
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- The steam in the bowl is very hot, so lift the lid away from your face.
- If the cauliflower isn't as soft as you want, cover the bowl and return it to the microwave. Heat the cauliflower for 1 minute and check it again.
5
Drain water from the bowl. There might be a little water left in the bottom of the bowl. If there is, carefully pour the cauliflower into a fine-mesh strainer over a sink so the water drains.^{[16]
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6
Season the cauliflower. Return the cauliflower to the bowl and sprinkle it with salt and pepper. To add extra flavor, stir in a little butter or olive oil. For a more filling topping, pour warm cheese sauce over the cauliflower florets.^{[17]
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- Refrigerate leftover cauliflower in an airtight container for up to 5 days.

Method 4

Method 4 of 4:

Making Grilled Cauliflower Steaks

1
Heat a gas or charcoal grill to medium-low. If you're using a gas grill, leave 1/2 of the burners turned off and turn the others to medium-low. If you're using a charcoal grill, fill a chimney with briquettes and light them. When the coals are hot and lightly covered with ash, dump the coals on 1 side of the grill.^{[18]
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- Dumping the coals on 1/2 of the grill grate creates a 2-zone fire. This allows you to control the temperature as you grill the cauliflower steaks.
2
Cut each cauliflower into 2 or 3 thick steaks. Rinse 2 heads of cauliflower and put them on a cutting board. Pull off all of the outer leaves and use a chef's knife to trim the stem so you can stand the cauliflower on a flat base. Hold the cauliflower in place with 1 hand and carefully cut the cauliflower into 4 slabs that are about 1 ¹⁄₂ inches (3.8 cm) thick. Then, lay the steaks on a sheet.^{[19]
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- Keep in mind that florets will crumble away as you cut the steaks. Set these aside to use in other recipes.
3
Brush both sides of the steaks with ¹⁄₄ cup (59 ml) of olive oil. Pour the oil into a small bowl and dip a barbecue or pastry brush into it. Then, brush the oil completely over the surface of each steak. Flip the steaks over and brush the other side as well.^{[20]
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- The olive oil flavors the steaks and prevents them from sticking to the grill.
4
Mix the salt, pepper, garlic, powder, and paprika and season the steaks. Put 1 teaspoon (5.5 g) of sea salt into a small bowl and add 1/4 teaspoon (0.5 g) of ground black pepper. Stir in 1/2 teaspoon (1 g) of garlic powder and 1/2 teaspoon (1 g) of smoked paprika. Sprinkle this seasoning mix over each cauliflower steak.^{[21]
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Tip: If you're short on time, brush the steaks with an olive oil-based salad dressing, such as Italian or balsamic vinaigrette, instead of adding the dry seasonings.
5
Place the steaks over direct heat and grill them for 14 to 16 minutes. Lay the steaks on the grill so there's at least 1 inch (2.5 cm) of space between each steak. Cover the grill and cook the steaks until they're charred on both sides. Use tongs to flip the steaks over halfway through the cooking time.^{[22]
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- If you're using a charcoal grill, put the steaks on the side of the grill that has the hot coals underneath it.
6
Move the steaks to indirect heat. Wear oven mitts to lift up the lid of the grill. Then, use the tongs to move the steaks to the cool side of the grill. Put the lid back down to trap the heat in the grill.^{[23]
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7
Grill the cauliflower for another 15 to 20 minutes. Cook the steaks until they're as tender as you like. Then, transfer the steaks to a serving platter and enjoy them with other grilled vegetables.^{[24]
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- To test how tender the steaks are, stick a paring knife into the center of a steak. If you like the steaks soft, the knife should come out easily.
- To refrigerate leftover cauliflower steaks, put them in an airtight container and store them for up to 5 days.

Community Q&A

Question

Can you freeze cauliflower?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Yes, it is possible to freeze cauliflower in florets. The best results will come from blanching it first. For instructions on freezing cauliflower, check out the wikiHow: How to Freeze Cauliflower.
Question

What should I look for when choosing a cauliflower?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

A good cauliflower will have a firm head with tightly bunched florets. It should be fairly clean but dirt can be washed off. If the cauliflower is limp or soft, it is only good for soup, so make sure it is a cheap buy if you do get it like that. If sliced and packaged, the cauliflower must be firm or it isn't fresh.
Question

What is the best cheese to go with cauliflower?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Most cheeses will suit cauliflower because it's a very adaptable and rather bland flavor that cheese improves. Whether it's Cheddar, Parmesan, blue cheese or any other preferred cheese, it will work well when making cauliflower cheese. Try a cheese you like the most to see if you like it and if not, try another one until you find the one that works best for you.