Whether it's because of the cauliflower-based items at Trader Joe's or this white veggie's ability to stand in as a low-carb alternative for rice or potatoes, cauliflower just continues to grow in popularity. Plus, it's great for those looking for more plant-based options, since you can grill up cauliflower "steaks" or bake Buffalo "wings."
But you could mess up that delicious cauliflower's texture and flavor if you cook it the wrong way. There are some pretty common mistakes that could cost you your dish. Here's what to avoid doing for tasty, tender, and flavorful cauliflower recipes:
Overcooking It
That cauliflower rice might turn into cauliflower mush if you cook it way too long, whether in the microwave or on the stove top. "When it is riced it's really easy for it to turn mushy from overcooking and then it won't hold up as well in your dishes where you're trying to use it to substitute rice," says Maggie Michalczyk, MS, RD. It should cook in the microwave for 3-4 minutes and when you're heating it up on a pan it should be about 2-3 minutes. Keeping riced cauliflower on a pan longer than that will start make it turn too crumbly and wreck the texture.
Undercooking It
Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk. Be sure to check them before you turn the oven off and give them extra time if they are still too firm. "Roast for 20 to 25 minutes in the oven at 400 degrees," she says, "Check the tenderness with a fork and flip them over halfway through." A little golden brown around the edges is what you are going for!
Cooking in the Microwave Without Water
Cooking it in the microwave without water at the bottom is a big mistake, as it won't actually cook the cauliflower through. "You want to create a steam environment in the microwave so cooking without any water or anything covering the cauliflower could result in undercooked cauliflower," says Michalczyk. "Put about 2 tbsp. of water at the bottom of the dish, and then add the cauliflower for cooking."
Underseasoning It
"Don't get me wrong I am sure there are people who love it plain, but the taste of cauliflower is really elevated with a little bit of your favorite seasoning — something like Parmesan cheese or even Buffalo sauce," says Michalczyk. Go beyond your basics of salt and pepper, and toss florets in your favorite seasoning blend or sauce before serving.
Using the Wrong Oils
Don't just pick up any oil from your pantry! "Olive oil is not especially suited for cooking at high temps when roasting because of its low smoke point. Roast cauliflower in the oven using avocado oil instead to prevent them from burning," says Michalczyk. By using an oil with a low smoke point, you may end up with a dish that tastes charred or burnt.
Sautéing It
While you certainly can sauté cauliflower, it's not your best option. "This cruciferous vegetable doesn't have flat surfaces, so it won't cook evenly when sautéed," says food blogger and recipe developer Alexandra Frazier Blay, "Instead, opt for baking [grilling or roasting] this vegetable to get cauliflower that's perfectly cooked through,"
Crowding the Baking Sheet
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay. The edges will get much crispier than they would if you baked them on parchment paper.
Using Only Florets
Try roasting the whole thing! "Whole roasted cauliflowers are an amazing vegetarian centerpiece," Blay says. Try rubbing the outside with your favorite seasoning and oil and roasting the entire head the next time you're looking for a delicious meatless meal. You can even carve it at the dinner table, just like you would a chicken or turkey.
Not Draining Excess Water
"If you want to make cauliflower rice or cauliflower pizza crust, you'll need to wring out the excess moisture using a clean kitchen towel," says Blay. If you don't, your cauliflower will be far too mushy to imitate the carbs you're trying to replace.
Related Content:
- 15 Deliciously Different Ways to Eat Cauliflower
- A Complete Guide to Cooking and Enjoying Cauliflower
- 10 Great Dishes That'll Make You Love Cauliflower Rice
FAQs
Overcooking is bad, but undercooking cauliflower is an equally off-putting problem. "When making cauliflower steaks or roasting florets, if you don't roast it in the oven long enough it will be warm but still hard and unenjoyable to eat," says Michalczyk.
Which method would not be a good way to cook cauliflower? ›
Don't boil it, roast it. Either whole or in florets, all you have to do is brush with olive oil and pop it in the oven. boil in vegetable broth and herbs you like,or make a cheddar cheese sauce or any other cheese you like to pour on the cauliflower.
How to not overcook cauliflower? ›
Strain, Drain, And Dry Your Cauliflower Well
Although there are some tricks to apply if you overcook vegetables, your best bet is to aim for undercooking the vegetable a little. Think al dente texture, which should mean a maximum of 5 minutes, but probably more like 3 minutes of cooking time for your florets.
Why do you soak cauliflower before cooking? ›
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
How do you keep cauliflower from getting mushy? ›
The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.
When should you not use cauliflower? ›
If instead of pale brown, the spots are dark brown to black in color, the curds have taken on a mushy texture, or have an off-putting odor, it's best to toss the head of cauliflower and get a fresh one. These are all signs of decay and spoilage.
How long does cauliflower take to cook? ›
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
How to tell when cauliflower is cooked? ›
Season the florets with salt and pepper, and cover the pot. Let them steam until the tip of a knife or fork can be inserted easily without resistance, 8 to 10 minutes, depending on size. The ideal steamed cauliflower should read al dente, never mushy.
Why is my cauliflower not getting crispy? ›
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.
How do you take the bitterness out of cauliflower? ›
Another way to reduce the bitterness is by lightly blanching cauliflower. Place the cauliflower florets in a bowl, cover with boiling water for about 45 seconds.
The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spots for dirt, germs, and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.
How to get bugs out of cauliflower? ›
A bucket of salty water is the best way to get rid of bugs. That said, I've never had a problem with bugs in store-bought cauliflower. You need to completely submerge the head in water, so a bucket that can fit the whole head is best. Add about 2 Tbsp salt per quart warm water to get it nice and salty.
Why do you add milk to boiled cauliflower? ›
You can keep cauliflower's white color and enhance its sweetness by adding 1 cup of milk when cooking it. Add a cup of milk to the cooking water and bring it to a boil. Add the cauliflower pieces and allow the water to return to a boil; gently boil for 3 to 5 minutes.
Do you boil cauliflower in hot or cold water? ›
To prepare the cauliflower take off most of the outer stalks, leaving just a few tender ones. After that slice off the stalk at the base, then use a saucepan where it fits snuggly and place it on the hob. Pour in about 2.5cm of boiling water.
Do you have to wash cauliflower before you bake it? ›
The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.
Is it healthier to steam or bake cauliflower? ›
It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.
Is cauliflower healthier raw or steamed? ›
Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.
What is the method of preserving cauliflower? ›
Place in the freezer and let freeze solid, or at least 3 hours. Once the cauliflower is fully frozen, transfer to a freezer-safe zip-top bag—label and date the bag.
