simple steamed cauliflower with herbs

Jump To Recipe March 16, 2018 by Katie // 13 Comments »

Making this recipe for simple steamed cauliflower with herbs is so easy. All you have to do is chop the cauliflower and steam it. Then drizzle it with a bit of olive oil, herbs and salt and pepper. It’s a naturally low-calorie, low-carb side dish to round out your dinner.

This cauliflower recipe is so simple, it hardly warrants a long intro. Steam veg, season. Done! So I think I’d like to take a quick sec to update you all about my new photo studio project. If you’re following me on Instagram, then you surely know about this. But if you aren’t I wanted to catch you up.

Last week, the drywall was installed in the space, and the siding on the outside of the barn was repaired from where the new windows were installed. There have been a lot of workers in and out of the space every day, so I haven’t had much of a chance during daylight hours to catch some pics of the progress.

I snuck out there early in the morning and took these shots. I know it doesn’t look like much yet. Because basically the work that’s been done so far isn’t very sexy- just cellulose and mechanicals. But now the fun stuff starts!

It’s really coming along and starting to take shape. Painting has already begun since I took these, and next the finish carpentry and kitchen install will really get going. I am so excited for that part!

Now let’s get into this cauliflower recipe.

How to make Simple Steamed Cauliflower with Herbs

Remove the leaves from the outside of the cauliflower head.
Cut the head in half and remove the core with a knife. I like to cut it out by making a triangular shaped cut.
Cut the cauliflower into large florets. You want them to be roughly the same size so they cook evenly. Cut through the stems, and try to leave the head intact so they do not crumble.
Set up your steamer basket by filling the bottom of the large pot with water. You don’t want the water to be any higher than the bottom of the basket, but you need to add enough water so it won’t boil away.
Add the cauliflower to the steamer basket, cover and cook it until it is tender. To check if it is tender, try piercing the thickest part of the cauliflower stem with the tip of a pairing knife. It should go in and out without a ton of resistance. Keep in mind you do not want to go overboard and over cook the cauliflower. Overcooking it will make it sulfurous and watery.
Once it is tender, take the basket out of the pot and set it aside for a second. Then get rid off the cooking water. Then dump the cauliflower back into the pot. This saves a dish! Yay!
Drizzle on olive oil, salt pepper and herbs and toss until the oil and seasonings coat the cauliflower and get into the nooks and crannies.
The key is using a higher ratio of tender herbs (those with stems such as dill, tarragon, chervil, cilantro and basil) to woody herbs (those with stick like stems such as thyme and rosemary) as generally woody herbs are stronger in flavor. Sage and oregano When in doubt- cut which ever herb you use 50% with parsley.

Want more ideas for cauliflower? Don’t miss this Ultimate Guide to Cauliflower!