Ingredients:

  • 1 medium head of cauliflower (approximately 600g / 1.3 lbs), cut into 1-inch florets
  • 1 cup (240 ml) water
  • 1/2 teaspoon (3g) salt, plus more to taste
  • Optional: 1 tablespoon (15ml) lemon juice or white wine vinegar

Instructions:

  1. Wash the cauliflower head thoroughly. Cut it into uniform florets, roughly 1-inch in size.
  2. Pour water into the pot, ensuring the water level is below the steamer basket. Add the salt.
  3. Place the steamer basket inside the pot. Arrange the cauliflower florets evenly in the steamer basket, ensuring they aren't overcrowded.
  4. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot tightly with the lid, and steam for 5-10 minutes.
  5. After 5 minutes, test the cauliflower for doneness by piercing a floret with a fork. It should be tender-crisp, offering slight resistance. Continue steaming for an additional minute or two if needed, checking frequently, until your desired tenderness is reached.
  6. Remove the steamer basket from the pot, being careful of the hot steam. Optionally toss with lemon juice or white wine vinegar. Season with additional salt to taste. Serve immediately.