Cup of Yum
1. If using a head of cauliflower, remove the leaves and cut the florets away from the stem. Cut larger florets in half so that all of the pieces are approximately the same size. This helps them to cook evenly. Transfer the cauliflower to a steamer insert or bamboo steamer.

On the stovetop:

1. Fill the bottom of the saucepan, deep skillet or wok with about 1 inch of water. Once the water boils, it should not touch the bottom of the steamer insert. If it does, pour out a bit of the water.
2. Once the water is boiling, place the steamer insert into the saucepan and cover with a lid. Turn the heat down slightly so the water maintains a lively simmer.
3. Steam the cauliflower until it is tender, but not overcooked. This should take 3 to 4 minutes, depending on the size of the florets. Insert a fork into one of the florets. The fork should slide in easily, but with a bit of resistance. If you prefer a softer texture, increase the steaming time. Make sure there is still enough water in the bottom of the saucepan.

In the microwave:

1. Pour a few tablespoons of water into the bottom of a microwave-safe bowl. You really don't need much - just enough to cover the bottom of the bowl. Place the cauliflower florets in the bowl and cover the bowl with an upside down, microwave-safe plate that's big enough to cover the lip of the bowl.
2. The cook time depends on a couple of factors, such as the wattage of your microwave and the size of the cauliflower florets. Three minutes is perfect in my microwave, but you may need to make adjustments to find the perfect cooking time.

Optional:

1. If you like, toss the cooked cauliflower with any of the optional ingredients listed above (lemon juice, etc.)