15-Minute Microwave Cauliflower
User Reviews
5
15-Minute Microwave Cauliflower
Description
This recipe trims and cuts cauliflower into bite-size pieces, then steams them in a microwave-safe bowl with a small amount of water covered tightly to trap steam. Cooking time is monitored to achieve tender-crisp texture, with adjustments based on floret size and microwave power. The cauliflower is seasoned at the end with fresh lemon juice, olive oil, kosher salt, and black pepper for a fresh, lightly tangy finish.
The texture aims for a slight bite rather than overcooked softness, preserving cauliflower’s natural flavor while accelerating cooking time using the microwave. The seasoning combination enhances the cauliflower’s mild flavor with acidity and richness. The cooked cauliflower can be served immediately or cooled for use cold in salads, and leftovers keep for days refrigerated and reheat gently to maintain texture.
Adjust salt amounts when substituting salts, as not all kosher salts measure equivalently. Avoid overcooking by starting with shorter microwave times and adding time gradually. Variations include adding melted butter or garlic powder to vary the flavor. This approach offers a convenient way to prepare cauliflower with minimal equipment and prep.
Ingredients
- 1 cauliflower 1 ½ pound whole, 1 pound without refuse, medium head
- 1 tablespoon olive oil
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
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
- Use half the listed amount of salt if using Morton kosher salt instead of Diamond Crystal kosher salt.
- Monitor cooking time carefully to avoid overcooking; the cauliflower should remain tender but crisp.
- Leftovers store well in an airtight container refrigerated for 3-4 days and can be eaten cold or gently reheated.
- For flavor variations, try melted butter or a sprinkle of garlic powder instead of olive oil and lemon juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 124kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Sodium | 356mg | 15% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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