Quick Golden Cauliflower - Steamed, then Broiled
Mar 24, 2016
Linda Watson in broiled, cauliflower, gluten free, savory, steamed, turmeric, vegan, vegetables

I discovered this quick way to get the goodness of roasted cauliflower with less energy and more consistent texture. The trick? Steam cauliflower pieces briefly, toss with oil and spices, and then broil. It's fast enough for a weeknight dinner and sunny enough for Easter or Mother's Day. The recipe below also shows how to get the most out cauliflower, no matter what recipe you use. It's just $1.11 per serving using organic ingredients. The nutritional analysis below shows Quick Golden Cauliflower is high in vitamins C and K, folacine, and fiber. Like its fellow cruciferous vegetable broccoli, cauliflower is associated with a reduced risk of cancer and heart disease.

Quick Golden Cauliflower is steamed then broiled for a quick and pretty side dish. Turmeric provides the golden color.

Quick Golden Cauliflower Recipe

Active time: 10 minutes. Total time: 20 minutes. Serves 2. Vegan and gluten free.

2 cups cauliflower pieces, about 1/2 medium head
1 teaspoon olive oil
2 teaspoons turmeric
1/4 teaspoon kosher salt or coarse sea salt or slightly less table salt

  1. Cut cauliflower into florets, saving leaves for Stoup or another recipe.

Cutting raw cauliflower into florettes

2. Peel the stalk and cut into floret-sized pieces.

Peel cauliflower stems for added value.

3. Put cut cauliflower into a microwave-safe bowl with a splash of water, cover, and microwave on high for 5 minutes until almost tender. Microwave alternative: put about an inch of water into a medium pot. Put a steamer basket in the pot, cover, and bring to a boil over high heat. Put cauliflower in the basket, cover pot, and reduce heat to medium low. Steam for about 5 minutes until almost tender.

Toss cauliflower with oil and spices.

4. Put cauliflower in a shallow baking dish or on a cookie sheet. I use a pan that just fits into my convection toaster oven. Sprinkle with turmeric and salt. Toss again and spread cauliflower pieces evenly so they don't touch. Put an oven rack in the broiling position (usually the top rack spot) and broil until cauliflower begins to brown.

5. Good hot or at room temperature. Serve it on its own or on a bed of tender greens. Keeps well refrigerated for a week or frozen for a year.


Make a difference when you cook

Nutritional information (1 serving or 1/2 recipe):

Calories: 53

Protein 2 grams (4% daily value), total fat 3 grams (4%), cholesterol 0 grams, total carbohydrates 7 grams (2%), dietary fiber 3 grams (12%)

Calcium 26 mg (3%), iron 1 mg (7%), potassium 357  mg (10%), zinc trace (2%), Vitamin C 47 mg (78%), Vitamin K 17.1 mcg (16%), Vitamin A 19 IU (0%), Vitamin B6 0.2 mg (10%), Thiamin B1 trace mg (0%), Riboflavin B2 trace mg (0%), Folacin 57 mcg (14%)

Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (http://cookforgood.com/).
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