Directory method 1: prepare cauliflower 1 and select a fresh cauliflower. 2. Remove the leaves. 3. Remove the middle stem. 4. Cut the individual stems from the middle stems. 5. Continue to cut the big cauliflower into small pieces. 6. Wash cauliflower. Method 2: Steam cauliflower 1 in the stove and boil water in a large soup pot. 2. Put a steamer on the soup pot. 3. Put the cauliflower in the steamer. 4. Steam for 5 to 13 minutes. 5. Serve hot. Method 3: Steam cauliflower 1 in microwave oven and put cauliflower in microwave baking tray. 2. Add a little water. 3. Cover the plate. 4. Microwave for 3 to 4 minutes. 5. Serve hot. If cooked correctly, cauliflower is very nutritious and tender. Although there are many different methods, steaming is one of the most respected methods, because it tends to retain the taste, color and nutrition of cauliflower itself. You can steam fresh cauliflower in a stove or microwave oven. The following two methods are introduced respectively.

Method 1: Prepare cauliflower.

1, pick a fresh cauliflower. The fresh cauliflower is pure white, covered with crisp and bright green leaves. Pay special attention to the bottom of cauliflower. No matter how dull or yellow the head looks, the bottom should be as white as possible. The color of the bottom is the best indicator to distinguish the freshness of cauliflower.

The top of cauliflower along the periphery of the head should be quite compact. If it is loose or there is a big gap between them, it may indicate that this cauliflower has begun to deteriorate.

2. Remove the leaves. Use a sharp knife to cut off the green leaves around the head. Cut off the leaves near the bottom of the stem as much as possible. Note that leaves can also be cooked and eaten as long as they are fresh. In particular, it can be made into vegetable soup, but it can also be made into stew, barbecue or salad to eat raw.

3. Remove the middle stem. In order to remove the stems more easily, cut the large stems before they are divided into individual stems. The stems can also be kept for vegetable soup.

Technically, this step is only an option. It is possible to remove a single cauliflower without removing the extra stems in advance, but it will be more difficult to do so.

4. Cut the individual stems from the middle stems. Turn your head upside down, so that the cut stems will fall out. Cut off each individual branch or stem with a sharp kitchen knife. And cut off the cauliflower connected with it.

Take some time to cut off the discolored part of cauliflower. Brown or yellow cauliflower doesn't taste as good as fresh cauliflower, and it lacks the nutrients contained in fresh cauliflower.

Note that small, tender cauliflower can be steamed whole. There is no need to cut it into small pieces.

5. Continue to cut the big cauliflower into small pieces. You can use these cauliflowers directly now, but if they are still a little big, it may take longer to steam them. Cut the cauliflower into small pieces with a knife. It should be about the same size, just like the frozen cauliflower you expect. The shorter the cooking time of cauliflower means the more nutrients are preserved.

6. Wash cauliflower. Put the cauliflower in the filter pot and rinse it with running cold water. Pat dry with a clean paper towel after washing. There may be some dirt and debris hidden between the vegetable ball and the stem. If you see any dirt, gently wipe it off with your fingers. Usually, fingers are enough; I don't think you need a vegetable brush.

Method 2: Steam cauliflower in the stove.

1, take a big soup pot to boil water. Pour in water about 5 cm deep and put it on the stove to boil with high fire.

2. Put a steamer on the soup pot. Ensure that the steamer is not immersed in boiling water. If there is no actual steamer, a metal or wire mesh filter can be used instead. Make sure that the filter pot and the soup pot are suitable in caliber and size, and will not fall into the soup pot.

3. Put the cauliflower in the steamer. Be careful when pouring cauliflower, and lay them flat in the steamer to make them equal in height. Cauliflower should be placed vertically, with the top of the cluster facing up and the roots facing down.

If possible, cauliflower should be placed in a single layer. If this is not feasible, at least the cauliflower in the steamer should be distributed as evenly as possible.

4. Steam for 5 to 13 minutes. Cover the pot and steam the cauliflower with the steam gathered in the pot. When steamed, the cauliflower should be tender enough for a fork to pierce, but it should not be mushy. Be sure to cover the soup pot and steamer. The pot cover keeps the steam in the soup pot, and the steam is needed when making cauliflower in this way.

For standard-sized cauliflower, check the cauliflower after the first 5 minutes. If it still looks too hard, cover the lid again and continue steaming. Usually, the whole steaming process takes 7 to 10 minutes.

Cauliflower will take 13 minutes to steam.

If you decide to steam the whole cauliflower head at once, it may take 20 minutes or more.

5. Serve hot. Take the cooked cauliflower out of the steamer and put it on a plate. Season with salt, pepper and butter as needed. There are other ways to prepare steamed cauliflower. You can pour soy sauce on the cauliflower, sprinkle some Parmesan cheese, or season it with peppers or spices such as vanilla, lemon pepper or parsley. Exactly speaking, how to enjoy this healthy dish depends entirely on you, so use your creativity.

Method 3: Steam cauliflower in microwave oven.

1, put the cauliflower in the microwave baking tray. As evenly distributed as possible. If possible, put cauliflower in a single layer. However, if it is not feasible, we should at least ensure that the cauliflower on the plate is distributed as evenly as possible.

2. Add a little water. For standard size cauliflower; Add about 2 to 3 tablespoons of water (30 to 45 ml). The bottom of the container should be only about 2.5 cm of water. The idea is to have enough water to generate steam, but not so much as to boil cauliflower.

3. Cover the plate. If the plate used has a microwave cover, cover it. Otherwise, cover it with a microwave plastic film. If you don't have a microwave cover, microwave plastic film or feel uneasy about putting it in the microwave oven, you can cover the bowl with microwave ceramics or ceramic plates.

It is necessary to cover the plate because it will leave steam in it. The steam generated by heated water is exactly what is needed to make cauliflower in this way.

4. Microwave for 3 to 4 minutes. High power of microwave when steaming vegetables and flowers. When steamed, the cauliflower should be tender enough for a fork to pierce, but it should not be mushy. Check cauliflower in the first 2.5 minutes. Turn on the microwave oven again to continue steaming, and steam for another 1.5 minutes if necessary.

Pay attention when removing the cover. Keep away from your face when you open it, so that you won't get burned when the steam overflows.

5. Serve hot. Take the cooked cauliflower out of the microwave tableware and put it on a plate. Season with salt, pepper and butter as needed. There are other ways to prepare steamed cauliflower. You can pour soy sauce on the cauliflower, sprinkle some Parmesan cheese, or season it with peppers or spices such as vanilla, lemon pepper or parsley. Exactly speaking, how to enjoy this healthy dish depends entirely on you, so use your creativity.

Tip Use fresh cauliflower within 5 to 7 days. Wrap it up and put it in the fresh storage compartment of the refrigerator.

You need to prepare

source material

Make about 4 people.

A fresh cauliflower, about 450-675g.

water

Salt, seasoning

Black pepper, seasoning

Butter, seasoning