Microwave cauliflower is a trick I’ve learned from one of jeffrey steingarten’s books – a whole head of cauliflower can be wrapped in plastic wrap and microwaved. The result is a perfectly cooked, tender-yet-crisp cauliflower, with much less effort (and dishes to clean) than boiling or steaming. Steamed cauliflower is so delicious and buttery, I like to season it simply, with olive oil, lemon juice, salt and pepper.
- 1 medium head cauliflower (1½ lb. before removing outer leaves, 1 lb. after)
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Wash the cauliflower, dry with paper towels and trim the outer leaves. Wrap in plastic wrap. Microwave for 8 minutes (medium head) to 10 minutes (large head). Allow to slightly cool until easier to handle, then gently separate into florets and transfer to a bowl. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, mix and serve.
- If you worry about using plastic wrap in the microwave, or about it touching food, you could also wash and trim the cauliflower, cut into florets, and place in a large microwave-safe bowl. Add a couple tablespoons of cold water to the bowl. Cover the bowl tightly with a microwave-safe plate, and cook on high for about 10 minutes, or until cauliflower is crisp-tender.