simple steamed cauliflower with herbs

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!

The Best Ways To Cook Cauliflower

Roasting

This is one of the most popular ways to prepare cauliflower because roasting it makes it browned, sweet and nutty tasting. I like to add curry to my roast cauliflower and squeeze on a bit of lemon. I also make Roasted Cauliflower and Broccoli with Cheese on top. 

Steaming

This recipe here in this post will walk you through how to do that. It is so simple and one that I use for busy nights because it is the fastest way to cook cauliflower! 

Casserole

For something a bit comforting or for a make-ahead side dish, you can also make cauliflower casserole. Here’s my recipe for Cauliflower and Broccoli Casserole. It can be made ahead so I like it particularly for the holidays. 

Sauté

I don’t sauté cauliflower on the stove top very often because it needs a bit of moisture to cook it through. One workaround is to sear it in oil to get some color, then add liquid (like broth) cover it and let it steam for a bit to soften it. 

Mashed

If you’ve ever been on a low carb diet, then you’ll definitely know about the magic of mashed cauliflower. It is a great stand in for mashed potatoes. Here is a great version. 

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!

simple steamed cauliflower with herbs

• Author: Katie Webster
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 7 1x
• Category: side dish
• Method: Stove Top
• Cuisine: American

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Description

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.

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Scale 1x2x3x

Ingredients

• 1 head cauliflower, cut into florets
• 4 teaspoons extra-virgin olive oil
• ¾ teaspoon coarse kosher salt
• ¼ teaspoon freshly ground pepper
• 4 teaspoons chopped fresh herbs, see note*

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Instructions

1. Bring one to two inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add cauliflower to the steamer basket, cover the saucepan, and steam until the cauliflower is tender, 4 to 5 minutes.
2. Remove the steamer basket from the saucepan, and pour out the water. Empty the cauliflower out of the steamer basket back into the pot. Drizzle on oil, and sprinkle with salt and pepper. Toss to coat. Add herbs and toss to coat. Serve immediately.

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Notes

Note* Use a blend of herbs to your liking. Try 2 teaspoons chopped parsley, 1 teaspoon each dill and tarragon. Or 1 tablespoon chopped basil and 1 teaspoon chopped oregano.

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Nutrition

• Serving Size: 1 cup
• Calories: 45
• Carbohydrates: 4
• Fiber: 2
• Protein: 2