How to Cook Cauliflower on the Stove

Whether you’re looking for a simple vegan recipe or preparing a healthy side dish, cauliflower makes a great option. And while steam in the microwave or roast in an oven, the stovetop technique remains the easiest. Making cauliflower on the stove is a quick-fix solution to urgent menus and healthy snacks. And not only is it a great way to improve the nutrient value of the dish, but it also adds a mild but tasty flavor.

Cauliflower Nutrition Facts

Tips for the Best Stovetop Cauliflower

If you plan on making cauliflower on the stovetop, you’ll want the best from the recipe you’re preparing. So, try keeping these tips in mind before you begin;

Make Small Pieces-Try cutting the cauliflower into as small pieces as possible. The reason is smaller pieces of cauliflower cook faster compared to large ones.

Watch the Cooking Texture-Only leave the cauliflower to tenderness if you’re serving it at once. But if you plan on adding it to another cooked recipe, take it down as soon as it can be pierced with a fork.

Making Cauliflower on the Stove

Take a look at this overview on how to go about cauliflower recipes on the stove;

 

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Cutting the Cauliflower

The cauliflower needs to be chopped into tiny pieces before you cook them. And the size depends on how you prefer them. You could dice the florets into sizable chunks or slice the florets into quarter pieces. And if you’d like the cauliflower to be almost grain-like (as in cauliflower rice), blend them into much smaller bits with a food processor. But note that you still need to cut the cauliflower into small florets before tossing it in the food processor.

Cooking the Cauliflower

You can prepare cauliflower on the stove in two main ways. You can choose between boiling it in water or sautéing the cauliflower pieces in oil or fat. Whichever method you select, be sure it works well with the profile you seek. And this factor is also essential when you’re adding it to another recipe.

By Boiling- Set a pot of salt over high heat, and let it reach a boil. Then, reduce the temperature to medium-low and pour the cauliflower pieces. Cook them for about five to seven minutes, or until they’re fork-tender. Then, drain the water and season with salt and pepper if you’re eating right away. The boiling method is excellent for large pieces, so you won’t have to fear cooking them too soft.

By Sautéing- Place a skillet on medium-high heat and let it grow hot. Then add some olive oil and when it shimmers, add the cauliflower. Sauté until it reaches a preferred tenderness, but this mostly takes between six to eight minutes. Then, season the cauliflower as desired. The sautéing method is perfect for cauliflower processed into smaller pieces, like cauliflower rice.