Take your cauliflower and remove the leaves—they’re not doing anyone any favors. Chop the head into florets about the size of a socially awkward golf ball. Bigger pieces take longer to cook; smaller ones turn into mush. Consistency is your friend. And please, for the love of all that is holy, wash them. You don’t know where that brain has been. Probably rolling around in dirt while judging your cooking skills.
The Great Steam-Up
Fill your pot with water until it’s just below the bottom of your colander. The water should never touch the cauliflower—that’s boiling, and we’re not animals. Bring it to a rolling boil, then drop in your florets. Cover the pot with a tight-fitting lid. Set a timer for 5 to 7 minutes. Yes, a timer. Time turns into a jellyfish when you’re steaming—it stretches and warps. After five minutes, poke a floret with a fork. It should slide in like it’s greeting an old friend. If it resists, give it two more minutes. Pro tip: Overcooked cauliflower smells like a haunted basement. Don’t go there.
How to Steam Cauliflower Perfectly in 5 Minutes
