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:
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- A Complete Guide to Cooking and Enjoying Cauliflower
- 10 Great Dishes That'll Make You Love Cauliflower Rice
FAQs
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.
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.
What is the best way to cook cauliflower without losing nutrients? ›
Steaming and microwaving cauliflower will better preserve its vitamin content, especially the B vitamins, than if it is boiled. To microwave: Put 2 cups of florets in a shallow microwavable dish, or cover a whole head of cauliflower with plastic wrap.
How long should you boil cauliflower for? ›
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).
How long should I soak cauliflower in salt water? ›
Next, transfer the florets to a colander and place them under running water to wash off the dirt and bigger bugs. After this, it is suggested to blanch them in salt water to kill bacteria and parasites for 10–20 minutes.
Can you overcook cauliflower? ›
Overcooked cauliflower has a strong odor and yellowish color due to sulfur compounds that are released. Cook cauliflower rapidly to preserve color and flavor. When shopping for cauliflower, select firm, unblemished heads that are heavy for their size.
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 to know if 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.
What does cauliflower do to your body? ›
As a cruciferous vegetable, cauliflower is an excellent source of fiber. Fiber helps maintain healthy digestion, reducing your risk of digestive disorders. It also promotes the growth of good bacteria in your gut.
If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.
Is cauliflower anti-inflammatory? ›
May Help Reduce Inflammation
If you have inflammatory bowel disease (IBD) or irritable bowel syndrome (IBS), you know firsthand what it feels like to have inflammation in your gut. Because it's loaded with antioxidants and anti-inflammatory compounds, cauliflower can reduce that inflammation, Andrews says.
Why do you soak cauliflower? ›
Because cauliflower is so porous, soaking it in a brine — which is just a combination of water and salt with optional seasonings — imparts tons of flavor without a lot of work.
Do you need to wash cauliflower before cooking? ›
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 cauliflower better steamed or baked? ›
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness.
Why should broccoli and cauliflower be soaked in salt water before preparation? ›
For the most part, brining is meant to drive water out of these items, concentrating flavor and firming up their otherwise floppy texture—or conversely, softening some vegetables to tenderize them.
Does cauliflower soak up liquid? ›
Using too much sauce or dressing.
Unlike those starchy grains of rice, riced cauliflower doesn't soak up moisture or liquid in the same way. Top your dish with too much sauce or dressing and it will pool in the bottom of the dish.
Does cauliflower absorb marinade? ›
The vegetables actually absorb some of the marinade, helping to season them from the inside out. All you have to do is toss your vegetables in your favorite marinade and let them sit. That's it.
