15-Minute Microwave Cauliflower

Name: 15-Minute Microwave Cauliflower
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 medium head cauliflower; 1 tablespoon olive oil; 1 tablespoon lemon juice; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 servings
Calories
124 kcal
Course
Side Dish
Cuisine
American

15-Minute Microwave Cauliflower

Winston Campbell

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Microwave cauliflower is super easy to make. It comes out perfectly cooked, tender-crisp, and buttery. And there are no pots to wash!

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Ingredients

Servings

1 medium head cauliflower 1 ½ pound whole, 1 pound without refuse
1 tablespoon olive oil
1 tablespoon lemon juice freshly squeezed
½ teaspoon Diamond Crystal kosher salt see notes below
¼ teaspoon black pepper freshly ground

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Instructions

Wash and trim the cauliflower. Cut it into bite-size florets.
Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of cold water.
Cover the bowl tightly with a microwave-safe plate or plastic wrap (not touching the cauliflower).
Microwave on high until the cauliflower is tender-crisp. Start checking after 5 minutes and add more microwave time if needed. Use oven mitts when removing the bowl from the microwave. Place it on a trivet, and be careful when removing the plate or cling wrap. The bowl will be hot, and steam will escape.
If desired, season the cauliflower with salt, pepper, lemon juice, and olive oil. Serve immediately.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Try not to overcook the cauliflower. You want it to have a bite when it's done. It's better to slightly undercook it, then add an extra minute or two in the microwave, than to overcook it. How long you'll need to microwave the cauliflower depends on the size of the florets and how powerful your microwave is.
I like to season the cooked cauliflower simply, with olive oil, lemon juice, salt, and pepper. It is also very good with melted butter and a sprinkle of garlic powder.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are very tasty when eaten cold - try adding the florets to a salad. Or gently reheat them in the microwave at 50% power.