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
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.
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.
What happens if you overcook cauliflower? ›
Strain, Drain, And Dry Your Cauliflower Well
Overcooking vegetables causes their structure to break down, releasing nutrients into the water. They will also release more moisture when overcooked, making everything soggy.
Why does cauliflower turn brown when cooked? ›
Oxidation is simply the natural change in the vegetable's color due to prolonged exposure to light and air. It's the same change that occurs when the flesh of sliced apples turns brown, and when ground meat turns gray.
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.
Do you need to soak cauliflower in salt water? ›
The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.
How long should cauliflower boil for? ›
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Do I cook cauliflower in cold or boiling 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.
Why isn't my roasted cauliflower crispy? ›
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.
What is the black stuff on my cauliflower? ›
But recently, I found out those spots aren't mold at all. They're the result of oxidation. “The spots that you see on cauliflower are typically areas where the vegetable has started to age and oxidize, which can occur due to exposure to air and light,” explained Norah Clark, a chef and registered dietitian.
While spotted cauliflower might not be the most attractive look, experts agree there's nothing dangerous about it unless the spots are very dark or widespread. So cut them off and roast it, make it into a pizza crust, or dip it in ranch dressing — as we all know, the sky's the limit with this versatile veggie.
Should you rinse cauliflower before cooking? ›
As per experts, the head of cauliflower is full of crevices that make it susceptible to collecting insects, bacteria, and dirt; hence, cleaning it before consumption is necessary.
How to tell if 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.
Why is my cauliflower fluffy? ›
Fuzziness is caused by the lengthening of the leafy floral bracts of the bud or flower giving the surface of the curd a velvety or hairy appearance. It frequently develops around the edges of the curd before appearing on other portions.
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.
How long to soak cauliflower in vinegar water? ›
Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.
Is it worth marinating cauliflower? ›
Introduction: Easy Eats: Marinated Roasted Cauliflower
This one takes a day or two to get going, but it's really tasty and super easy to make. It's also has the benefit of being low carb, and nutrient-dense.
What will adding lemon juice to the water for cooking cauliflower do? ›
Food Science
Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
