Steamed Cauliflower: Variations
First of all: Many thanks to Jeff from jeffs kitchen for this post.
Jeff had read the cauliflower-tasting story from my post, Can Our Tastebuds Have Orgasms?, and clearly felt sorry for the spouse who ate the cauliflower I had served plain. Why plain? Because I thought that beautifully fresh cauliflower would taste great on its own.
And it did! To me, that is.
Anyway, Jeff wrote a great comment on that post with ideas for spicing up the cauliflower that I want to pass on to you.
Jeff steams his cauliflower whole, but you could also steam florets or roast them (see Roasted Veggies Redux) using these spices.
How to Steam a Cauliflower Whole
- Cut out the core from the bottom of the cauliflower.
- Place the head in a large cast-iron pot.
- Add about 1/2 inch of boiling water. (You can also add flavours to the water—see below.)
- Sprinkle spice generously over the cauliflower head (see possibilities below).
- Reduce heat so that the water is simmering.
- Cover pot and steam for 10-20 minutes. The amount of time will depend on the size of cauliflower and how soft you prefer it.
Jeff’s Spice Possibilities:
- Allspice: Also add 1 tbsp. coconut milk to the boiling water.
- Curry: Also add 1 tbsp. of balsamic vinegar to the boiling water.
- Garam masala: Also add 1 tbsp. of balsamic vinegar to the boiling water.
- A good quality paprika: Also add 1 tbsp. of balsamic vinegar to the boiling water. According to Jeff, “I’ve experimented with smoked paprika, and it tastes like I did it in a pot on a grill. The paprika adds a layer of flavor, and using smoked paprika adds yet another layer.”
I can think of other variations such as using cumin or fresh dill. Have you done something interesting with cauliflower that you’d like to share?