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.
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 well 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
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh cauliflower: You'll need one medium cauliflower head. Make sure it's white, firm, and blemish-free.
- Olive oil: Melted butter is also very good.
- Lemon juice: Freshly squeezed tastes best.
- To season: Kosher salt and black pepper.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Wash and trim the cauliflower and cut it into bite-sized 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.
Recipe 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.
Yes. I often do. It makes this recipe even easier than it already is. Since bagged cauliflower florets tend to come in different sizes, cut the large ones so that they are all about the same size.
Yes. They will need more time in the microwave, and you should stir them midway. It's best to follow the package directions and make sure they are heated through.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious when eaten cold - try adding the florets to a salad like this arugula salad or this spinach salad. Alternatively, you can reheat them in the microwave at 50% power.
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:
Recipe Card
15-Minute Microwave Cauliflower
Video
Ingredients
- 1 medium head cauliflower - 1 ½ pound whole, 1 pound without refuse
- 1 tablespoon olive oil - or melted butter
- 1 tablespoon lemon juice - freshly squeezed
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- Wash and trim the cauliflower. Cut it into bite-sized 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
- 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. Alternatively, reheat them in the microwave at 50% power.
Nutrition per Serving
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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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