Cauliflower is the reigning champion of the vegetable world, and for good reason - it's just as flexible as it is healthy. Master our favorite methods for preparing cauliflower florets - oven roasted, air fried, sautéed, Instant Pot, microwaved, and steamed.
1mediumhead cauliflowerdivided into florets (about 6 cups)
2-4tablespoonsolive oilor melted butter
1teaspoonkosher salt
½teaspoonground pepper
wateras needed, depending prep method; see instructions
To Garnish
lemon juiceto taste
finely grated parmesan cheeseto taste
minced fresh herbssuch as parsley, basil, and/or thyme
Instructions
Roasted Cauliflower
Heat the oven to 425°F with a rack positioned in the bottom third. Line a baking sheet with parchment paper.
Divide the cauliflower into florets, then transfer to a large mixing bowl. Add ¼ cup olive oil, salt, pepper, and optional seasonings (if using), then toss until the florets are evenly coated with oil and seasonings.
Arrange the cauliflower on the prepared baking sheet in a single, even layer, leaving a bit of space between each floret.
Transfer to the oven and roast for 20 minutes. Remove the baking sheet, flip over the florets, then return to the oven and roast an additional 15-20 minutes, depending on the size of the florets. The cauliflower is ready once golden brown all around the edges and the stems are tender; you should be able to insert the tip of a paring knife into the stem and meet little resistance.
Serve hot, right away. Enjoy!
Air Fryer Cauliflower
Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper (and other seasonings as desired, see notes) in a large bowl until well combined.
Spread into an even layer in the basket of the air fryer. Do not fill the basket more than halfway full, but for best results, aim for a single layer.
Program to 390°F for 12 minutes. Remove the basket and toss at least once halfway through, but preferably every 4 minutes. (You can also program in 4-6 minute increments as a more firm reminder to toss). If the cauliflower isn’t cooked through, program an additional 2-3 minutes (smaller florets will cook more quickly).
Sprinkle with fresh herbs (we like basil and/or parsley) and serve right away. Enjoy!
Sautéed Cauliflower
Heat a 12” skillet over medium high heat. Add ¼ cup of olive oil and heat until it shimmers. Add the cauliflower, toss to coat in the fat, then arrange in a single layer. Sear, undisturbed, for 3 minutes. Toss the cauliflower, then sear an additional 3 minutes undisturbed.
Pour in 2 tablespoons of water, then cover the skillet. Cook covered for 3 minutes. Remove the lid then cook 1-2 minutes more, stirring continuously, or until the water has evaporated and the florets are tender and golden brown.
Season with salt and pepper, and serve warm right away.
Instant Pot Cauliflower
Pour ½ cup water into the inner pot. Position a trivet or all metal steamer basket in the pot. Place the florets into the steamer basket, then sprinkle with ½ teaspoon kosher salt.
Secure the lid and ensure the pressure valve is set to Sealing. Program to High Pressure 3 minutes for crisp tender florets. It will take approximately 10 minutes for the pot to come to pressure.
Once the timer goes off, press the Cancel button to turn off the Instant Pot. Then perform a manual pressure release by turning the venting knob from Sealing to Venting. Once the float valve has dropped, open the lid away from your body to allow the steam to escape. Carefully remove the steamer basket with oven mitts, or remove the florets with a slotted spoon.
Transfer the florets to a bowl and toss with 2 tablespoons olive oil or melted butter, an additional ½ teaspoon of kosher salt, and ½ teaspoon ground pepper. Serve warm, right away. Enjoy!
Microwave Cauliflower
Place the florets into a microwave safe bowl then sprinkle with ½ teaspoon kosher salt. Add ¼ cup water, then cover the bowl with a plate.
Microwave 5 minutes for crisp tender florets.
Strain the cauliflower from the steaming water. Drizzle with 2 tablespoons olive oil or melted butter, an additional ½ teaspoon of kosher salt, and ½ teaspoon ground pepper. Serve warm, right away. Enjoy!
Steamed Cauliflower
Fill a pot large enough to accommodate a steamer basket with 2” water. Position the steamer basket in the pot, then bring the water to a simmer over high heat.
Place the florets into the steamer basket, then sprinkle with ½ teaspoon kosher salt. Reduce the heat to medium low to maintain a steady simmer, then cover.
Steam 5-6 minutes for crisp tender florets.
Remove the florets using a slotted spoon and transfer to a bowl. Drizzle with 2 tablespoons olive oil or melted butter, an additional ½ teaspoon of kosher salt, and ½ teaspoon ground pepper. Serve warm, right away. Enjoy!
Notes
Roasted Cauliflower Seasoning Variations. Try these seasoning combinations when preparing roasted florets or whole roasted cauliflower:
Italian: add 1 teaspoon Italian seasoning along with the olive oil, salt and pepper. After roasting, garnish with lemon zest and finely shredded parmesan cheese.
Mexican: add ½ - 1 teaspoon red pepper flakes and 1 teaspoon cumin along with the olive oil and salt; omit the pepper. After roasting, season with the zest and juice of 1 lime.
Indian: add 1 teaspoon cumin and 1 teaspoon turmeric along with the olive oil, salt, and pepper. Garnish with chopped fresh cilantro.
Mediterranean: after roasting, toss with the juice and zest of 1 lemon, ¼ cup toasted pine nuts, and 2 tablespoons chopped fresh parsley.
Sautéed (Stir Fried) Cauliflower Variations
Add ⅓ cup of all purpose stir fry sauce in Step 4, toss, then cook until the sauce slightly thickens, 2-3 minutes more.
Add 1 teaspoon sesame oil to the olive oil and saute as directed. Garnish with sesame seeds and sliced green onions for an Asian-inspired side dish.
Steamed Cauliflower Seasoning Variations. Spice up crisp tender florets made in the Instant Pot, microwave, or stovetop with these seasoning variations:
Mediterranean: Toss cooked cauliflower with 2 tablespoons extra virgin olive oil, the zest and juice of one lemon, 1 teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs (basil, thyme, parsley), and finely grated parmesan cheese to taste.
Italian: Toss with ¼ cup toasted bread crumbs, 2 tablespoons browned butter, and 2 tablespoons chopped fresh basil or parsley.