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Hi everyone and welcome to another installment of my easy recipes. Boiling cauliflower takes away a lot of the flavor and it is entirely too hot to bake anything in the oven right now. Steamed cauliflower retains all of its nutrients according to this article and it tastes fantastic, too.
I only encountered one problem when I made this steamed cauliflower with lemon, butter, and dill. My steamer is broken. One of the legs is missing so it tilts when placed in the pot. No worries, though. I worked it out and had no issues making perfectly steamed cauliflower. I am a fan of the metal steamers best.
Separating the head of cauliflower into florets is a quick and easy task. Take a knife and circle around the stem. It’s then easy to cut it into smaller florets. You can cut the florets or simply pull them off the stem.
Steamed cauliflower is a perfect weeknight side dish as you can whip it up in less than 20 minutes and there are so many options to elevate the dish. I made it with a little butter, lemon juice, and dill. I’m even tempted to throw a little parmesan cheese on top. You can top the cauliflower with cheese sauce, your favorite spices, or a simple browned butter and garlic.
- 1 small head of cauliflower, divided into florets
- 1 Tbsp lemon juice
- 2-3 Tbsp butter, melted
- A few sprigs of fresh dill, chopped
- Fill a pot with ¼-1/2" water. Place the steamer in the pot. Bring water to a boil.
- Add the cauliflower to the steamer and cover the pot. Steam 6 minutes.
- Transfer cauliflower to a serving dish.
- Mix lemon juice, butter, and dill. Pour on top of cauliflower and serve.
What’s your favorite way to eat cauliflower?