Cardamom and Tea

If you don’t have a steamer basket (or you don’t feel like creating extra dishes), this steamed cauliflower recipe is for you. All you need is a head of cauliflower with its leaves still attached. No special equipment necessary!

Just place those leaves in a pot, pour in enough water to come halfway up their sides, and then steam your cauliflower florets right on top of the leaves. The leaves act as a little life raft for the florets, keeping them fully lifted out of the simmering water. You can do this on the stove or in a microwave-safe bowl.

Jump to the recipe to hit the ground running or read on for a bit more on this method.

cauliflower leaves at the bottom of a pot

A few steamed cauliflower tips

Choose your own adventure: microwave or stovetop

The steamed cauliflower recipe in this post gives instructions for stovetop as the default. But if you check out the note at the end of the recipe, you’ll also find microwave instructions. Both versions use the same cauliflower leaf technique.

To eat the leaves, or not to eat the leaves, that is the question…

I’ll be real with you: I personally do not save the leaves afterwards, and I never will.

Some recipe writers claim that cauliflower leaves are edible—but having tried them, I am deeply skeptical of this perspective. They are one of the most fibrous, unpleasant, bland vegetables I have ever tasted.

I am a big fan of the florets, but can’t stand the leaves. If you love them, that’s cool, but if you dislike them as much as I do, feel free to toss them. They’ve done their job in helping you steam perfect cauliflower florets and they can rest in peace.

If you’re thinking of buying a steamer basket, but you’re short on space:

I don’t own a steamer basket, and that’s because I have a tiny kitchen. But I do have a heat-proof collapsible silicone colander. Because it’s collapsible, it stows away easily. And because it’s made of silicone, its handles bend inward. That means it’s easy to use as a steamer basket, since the handles don’t get in the way.

With this particular technique I rarely need to use my makeshift steamer basket, but it’s nice to have around. Just make sure you get a cheapo one with floppy handles so it fits inside your pots and pans.

More veggie steaming

Alton Brown’s broccoli steaming technique inspired this cauliflower steaming method. I have a post about steaming broccoli this way, as well as a post applying this technique to asparagus. It’s very versatile!

Steamed Cauliflower (without a steamer basket)

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See note below recipe for microwave instructions*

Total Time: 7 minutes

Ingredients

1 head cauliflower, leaves attached
Salt
Butter (optional)

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Instructions

Trim the leaves off your cauliflower, saving them.
Prep the florets: Use a paring knife to separate each floret. Cut the florets into bite-sized pieces. Set aside.
Evenly distribute the leaves in the bottom of a small saucepan. Place them hollow-side-down, so they look like little hills (rather than little bowls). The saucepan you choose must be narrow enough that the leaves cover the whole bottom.
Pour water into the saucepan so that it comes halfway up the sides of the leaves. Do not add the florets yet. Bring to a simmer over high heat.**
Once simmering, add the florets, cover, and reduce heat to medium or medium-high. Cook for about 4 minutes, just until the cauliflower is tender (test by inserting a paring knife or fork to see how much resistance there is).
Lift the florets off the leaves and discard the leaves.*** Sprinkle the florets with salt and top with dabs of butter (if using) and enjoy.

Notes

*If you want to use the microwave instead:

Prep your cauliflower and leaves as described in the recipe above (steps 1 and 2).
Place the leaves in a microwave-safe heat-proof bowl hollow-side-down. Pour water into the bowl so that it comes halfway up the sides of the leaves.
Place the florets on top. Cover with a heat-proof plate.
Microwave for about 4 minutes (this will vary by microwave), until the cauliflower is tender.
Lift the cauliflower florets off the leaves and discard the leaves. Sprinkle the florets with salt and top with dabs of butter (if using), and enjoy.

** Don’t just let it simmer away or the water will evaporate. Add more water if you let it simmer too long before covering.

*** Cauliflower leaves are technically edible, but in my opinion way too fibrous and tough to enjoy. Here we’re just using them to keep the florets out of hot water.

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Strawberries and rhubarb are spring’s dream team. Each is lovely on its own, but together? Magic. This strawberry rhubarb jam lands somewhere between a chunky preserve and a tangy, low-sugar jam. By cooking it low and slow, its natural sugars and pectins concentrate and it sets beautifully, despite containing only 1/4 cup + 2 Tbsp granulated sugar. It’s a bold way to add a splash of strawberry-rhubarb flavor to just about anything without getting too-too sweet.

Since it’s tricky to find rhubarb out of season, I like to make a little extra jam to freeze for later in the year. You can also make this recipe with frozen rhubarb and frozen strawberries. Whether you’re about to be in peak spring (or you’re reading this later and you’re still months away), I hope this brings a little spring flavor to your table.

victoria sponge cake being layered, rugelach before rolling up, and a whipped cream fool

Ways to use up that jar of strawberry rhubarb jam

Once you make a jar, the possibilities are endless. Here are just a few of my favorites:

Folded into strawberry rhubarb fool
Sandwiched in a Victoria sponge cake
In a recipe for rugelach in place of the jam (especially one with chocolate—I have a recipe in Piecemeal)
On top of chocolate mousse
On strawberry shortcakes, in addition to fresh sliced strawberries
Spread a thin layer on a cheesecake and top with sliced strawberries
Top a bowl of oatmeal
Fill a batch of choux buns with this jam and whipped cream
Spread on cream scones
Make a cheese board with Camembert or Brie, this jam, pecans, and a crusty, seedy whole-grain bread
Make a PB&J with strawberry rhubarb jam in place of whatever jelly you’d normally use
Make a lemon poppy seed dressing, and use this jam instead of the honey or sweetener
Swirl into plain yogurt
Spoon over or swirl into ice cream

strawberry rhubarb compote in a jar with a spoon photographed from overhead

strawberry rhubarb fools photographed from overhead

strawberry rhubarb victoria sponge cake with powdered sugar being dusted on top

strawberry rhubarb rugelach on a baking sheet photographed from above

Step-by-step instructions

(or check out the video at the end of the recipe below)

Place the water in a 10 in [25 cm] skillet.

Then add the strawberries, rhubarb, sugar, and salt. Bring to a simmer over medium heat without stirring.

Once it comes to a simmer, lower the heat to medium-low and give it a stir.

Let it gently simmer, uncovered, for 40 to 45 minutes, stirring occasionally (do not intentionally mash up the pieces when you stir or it will take longer to reduce).

You’ll need to stir it more often during the last 10 minutes.

It’s done once the whole thing has reduced by about half, and if you drag a spoon across the bottom it does not fill back in.

Chill before serving.