How to Make Simple Steamed Cauliflower | CFYL @ Fred Hutch

Simple Steamed Cauliflower

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4.9 out of 5 stars (based on 38 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

Simple, steamed vegetables are sometimes the only things I feel like eating. Lightly steamed cauliflower is delicious eaten sprinkled with a touch of sea salt and drizzled with a little olive oil. Few things taste...


  • 1 medium head of cauliflower, cut into florets
  • Olive oil (optional)
  • Sea salt and pepper (optional)
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Nutrition Facts


56 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


8 g


3 g


3 g


3 g


348 mg


  1. Fill the bottom of a stockpot with 2 inches of water. Set up the steamer and put in the cauliflower florets. Cover with a tight fitting lid and steam over medium-high heat. Steam for about 5-7 minutes until, the cauliflower is tender but still has a crunch.
  2. If you feel like it, serve with a drizzle of olive oil, a pinch of sea salt, and a grind of fresh black pepper

Chef Tips

If you don’t want to fiddle around with a steamer, bring one or two cups of water to a boil in a shallow pan with a lid, a sauté pan is ideal. Remove the lid, add the florets so that they fit snugly in one layer. Cover, bring back to a slow boil and steam as above (5-7 minutes). Carefully drain, holding the lid slightly ajar over the pan to keep the cauliflower inside.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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