We Tried Every Method: This Is The Best Way To Cook Cauliflower

Looking to switch up your usual veggie routine? Learn how to cook cauliflower in five different ways, each one with its own flair and flavor. Whether you’re roasting, microwaving, blanching, steaming, or sautéing, this post will guide you every step of the way! (Plus, we’re sharing our all-time favorite way to cook cauliflower.)

Cauliflower is an incredibly versatile vegetable that’s rich in nutrients like fiber, vitamin C, and antioxidants. It can easily replace traditional carb-heavy ingredients like cauliflower rice, cauliflower pizza crusts, or even creamy pasta sauces. Seriously, it’s the perfect low-carb alternative for so many dishes!

But, how do you cook it just right? It can seem a little intimidating to tackle, but don’t you worry! This post will walk you through the steps of how to cook cauliflower, using different methods to draw out this veggie’s incredible flavors!

How to cook cauliflower

To kick things off, give the cauliflower head a thorough rinse, then cut it into evenly sized florets. Set aside the larger stems for later. Here’s some quick overviews. Jump to the recipe card for the full instructions.

Option 1: Microwaved cauliflower

When you need a side dish quickly, microwaving cauliflower can be your saving grace. Here’s how to do it:

1. Place the florets in a microwave-safe bowl.
2. Add roughly 3 tablespoons of water to generate steam.
3. Cover the bowl with a lid or plate and microwave on high for 4-5 minutes. We recommend checking the bowl around the 4-minute mark to avoid overcooking your cauliflower.
4. Drain any leftover water and sprinkle the florets with salt and other seasonings.

Option 2: Steamed cauliflower

To preserve the cauliflower’s natural flavors and nutrients, steaming is the way to go. It’s the most gentle cooking method (meaning it retains the most vitamins and minerals) and is incredibly straightforward. Just follow these steps:

1. Boil about an inch of water in a pot.
2. Set a steamer basket inside, ensuring it doesn’t touch the water.
3. Add the cauliflower and sauté for about 3-4 minutes until it starts browning.
4. Season the cauliflower with your favorite herbs and spices and enjoy!

Option 3: Blanched cauliflower

Blanching is a fast cooking technique that involves briefly boiling vegetables before submerging them in ice water. This helps preserve nutrients and provides a crisp yet tender texture. Here’s how to blanch cauliflower:

1. Boil a large pot of salted water.
2. Toss in the cauliflower florets and boil them for 2-3 minutes until they just turn tender.
3. Immediately transfer the florets with a slotted spoon to a bowl of ice water to stop the cooking process. It’s best to submerge the cauliflower for the same amount of time you blanched it.
4. Once cooled, drain and dry the cauliflower, then season it or incorporate it into your favorite dish. This is also a great way to freeze cauliflower!

Option 4: Sautéed cauliflower

For a caramelized flavor and crisp exterior, sautéing cauliflower is a delicious option. Plus, you don’t need to turn the oven on! Here’s how to do it:

1. Warm 2-3 tablespoons of oil in a skillet over medium heat.
2. Add the cauliflower and sauté for about 3-4 minutes until they start browning.
3. Pour in a bit of water, cover the skillet, and let the florets cook and steam for another 4-5 minutes until they’re tender.
4. Season the cauliflower with your favorite herbs and spices, then enjoy!

Option 5: Roasted cauliflower

Roasting helps draw out the sugars and natural sweetness of veggies, adding a caramelized flavor and crispy texture. Follow these steps to roast your cauliflower:

1. Heat your oven to 400°F.
2. Toss the cauliflower with oil, salt, and your choice of herbs and spices.
3. Spread the florets out on a parchment-lined baking sheet in a single layer.
4. Roast the cauliflower for 20-25 minutes, flipping halfway, until browned and tender.

What to do with the Cauliflower stems

Much like broccoli, cauliflower stems are often overlooked but are just as flavorful and nutrient-dense as the florets! If there are tough parts around the outside of the stems, trim or peel them off. Then, slice the stems into rounds or strips.

They can be cooked similarly to florets, requiring just a bit more time. You can also add them to recipes with the florets, like cauliflower rice.