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
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.
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 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.
How to keep cauliflower from getting mushy? ›
If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.
What happens when you add lemon juice to water when cooking cauliflower? ›
Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.
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.
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.
Why do you add milk to boiled cauliflower? ›
When blanching or cooking cauliflower, keep it white by adding 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.
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.
Do you boil cauliflower in hot or cold water? ›
Cooking Instructions
Add enough water to cover the cauliflower. Add the salt and vinegar to the water, cover with a lid, and bring to a boil (covering makes it boil faster). Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes.
Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.
How do you take the bitterness out of cauliflower? ›
To mellow the flavor, soak the entire head (leaves removed) in cold, salted water for 30 minutes before steaming. Some of the bitter components will leach out. Soaking cauliflower will also give your cauliflower a snow-white appearance.
What does baking soda do to cauliflower? ›
Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.
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.
Why do you soak cauliflower? ›
This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.
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? ›
For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.
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.
