Microwave cauliflower is so easy to make. It comes out perfectly cooked, tender-crisp, and buttery. The leftovers keep well in the fridge for several days, so sometimes I double the recipe to ensure I have extra.
I love cooking veggies in the microwave. You simply cut them into pieces, add a bit of water, cover, and cook for a few minutes. This method works with microwave broccoli and microwave asparagus, and it works with cauliflower, too. The result is perfectly cooked, tender-crisp cauliflower with much less effort and dishes to clean than boiling or steaming.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Fresh cauliflower: You'll need one medium head. Look for a white, firm, and blemish-free cauliflower.
- Olive oil: Melted butter is also very good.
- Lemon juice: Freshly squeezed tastes best.
- To season: Kosher salt and black pepper.
Variations
I like to season this cauliflower simply, with olive oil, lemon juice, salt, and pepper. A nice variation is to top it with melted butter and a sprinkle of garlic powder in addition to salt and pepper.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
Your first step is to wash and trim the cauliflower and cut it into bite-size pieces or florets. Place the florets in a large microwave-safe bowl and add ¼ cup of water.
Cover the bowl tightly. Microwave the cauliflower on high until it's tender-crisp. Start checking it after 5 minutes and add more microwave time if needed.
Use oven mitts when removing the bowl from the microwave. Place it on a trivet, and be careful when removing the plate or cling wrap. The bowl will be hot, and steam will escape. Season the cauliflower and serve.
Expert Tip
How long you'll need to microwave the cauliflower depends on the size of the florets and how powerful your microwave is. Try not to overcook it. You want it to have a bite when it's done. It's better to slightly undercook it and add an extra minute or two in the microwave than overcook it.
Recipe FAQs
Roasted cauliflower is better, but this recipe is excellent, too. While admittedly less sophisticated than other cauliflower recipes (such as sauteed cauliflower or buffalo cauliflower), it's delicious and buttery.
You can use it as the basis for other recipes, such as loaded mashed cauliflower. But it's very good on its own, especially when drizzled with olive oil or butter.
While steamed cauliflower is excellent, roasting cauliflower in the oven produces the tastiest results. Did you know that you can even roast frozen cauliflower? It comes out wonderfully caramelized.
It's so fast that you don't need to make it ahead of time. But if you want to, you can make it in advance. Refrigerate the cooked florets, then enjoy them cold or briefly reheat them in the microwave.
Serving Suggestions
Anything goes with this side dish! It's truly versatile. It's also easy and fast, so you can pair it with more complex main courses. I often serve it with one of the following:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious when eaten cold - try adding the florets to a salad like this arugula salad or this spinach salad. Or gently reheat them in the microwave at 50% power.
More Cauliflower Recipes
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Recipe Card
15-Minute Microwave Cauliflower
Video
Ingredients
- 1 medium head cauliflower - 1 ½ pound whole, 1 pound without refuse
- 1 tablespoon olive oil
- 1 tablespoon lemon juice - freshly squeezed
- ½ teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper - freshly ground
Instructions
- Wash and trim the cauliflower. Cut it into bite-size florets.
- Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of cold water.
- Cover the bowl tightly with a microwave-safe plate or plastic wrap (not touching the cauliflower).
- Microwave on high until the cauliflower is tender-crisp. Start checking after 5 minutes and add more microwave time if needed. Use oven mitts when removing the bowl from the microwave. Place it on a trivet, and be careful when removing the plate or cling wrap. The bowl will be hot, and steam will escape.
- If desired, season the cauliflower with salt, pepper, lemon juice, and olive oil. Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- Try not to overcook the cauliflower. You want it to have a bite when it's done. It's better to slightly undercook it, then add an extra minute or two in the microwave, than to overcook it. How long you'll need to microwave the cauliflower depends on the size of the florets and how powerful your microwave is.
- I like to season the cooked cauliflower simply, with olive oil, lemon juice, salt, and pepper. It is also very good with melted butter and a sprinkle of garlic powder.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are very tasty when eaten cold - try adding the florets to a salad. Or gently reheat them in the microwave at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Thomas says
Easy as can be
Vered DeLeeuw says
Right?! Glad you liked it, Thomas!
Paul Hicks says
im desperate to lose wait as i have high cholesterol and im pre diabetic im not a great meat lover so need help with what low fat meals i can cook,i love fruit&veg but i have a very bad back and exercise is near on impossible,help please
Vered DeLeeuw says
Hi Paul,
I'm so sorry you are experiencing these issues. While I am unable to give medical advice, you are welcome to check out a few of my vegetable-based fritters and casseroles - they are hearty enough to serve as a main course. However, please keep in mind that my recipes are low-carb, not low-fat. I suggest you consult with your doctor or ask them to refer you to a nutritionist. I wish you all the best!
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