Best 7 Steamed Whole Cauliflower With Olives Recipes

**Steamed Whole Cauliflower with Olives: A Culinary Journey of Simplicity and Delight**

Indulge in a symphony of flavors with our delectable steamed whole cauliflower with olives. This vibrant dish embodies the essence of culinary simplicity, showcasing the natural goodness of fresh cauliflower florets delicately steamed to perfection. Embark on a taste adventure as the tender cauliflower merges with the savory embrace of plump and briny olives, creating a harmonious balance of flavors. Discover a symphony of textures as the crispiness of the cauliflower contrasts with the soft, succulent olives. Embellished with fresh herbs and a drizzle of olive oil, this dish is a testament to the transformative power of simple ingredients. Alongside the classic steamed whole cauliflower with olives, we present tantalizing variations that cater to diverse palates. Embark on a culinary journey with our garlic-herb steamed cauliflower, where the aromatic blend of garlic and herbs elevates the dish to new heights of flavor. For those seeking a touch of spice, our spicy steamed cauliflower with olives and chili brings a vibrant heat that dances on the tongue. And for a delightful twist, our steamed cauliflower with olives and capers adds a briny, tangy dimension that will leave you craving more. Join us on this culinary adventure as we explore the diverse world of steamed cauliflower with olives, a dish that promises to delight and inspire your taste buds.

Here are our top 7 tried and tested recipes!

SIMPLE STEAMED CAULIFLOWER WITH HERBS

Simple Steamed Cauliflower with Herbs image

Making this recipe for simple steamed cauliflower with herbs is so easy. All you have to do is chop the cauliflower and steam it. Then drizzle it with a bit of olive oil, herbs and salt and pepper. It's a naturally low-calorie, low-carb side dish to round out your dinner.

Provided by Katie Webster

Categories side dish

Time 15m

Yield 7

Number Of Ingredients 5

Ingredients

1 head cauliflower, cut into florets
4 teaspoons extra-virgin olive oil
¾ teaspoon coarse kosher salt
¼ teaspoon freshly ground pepper
4 teaspoons chopped fresh herbs, see note*

Steps:

Bring one to two inches of water to a boil in a large saucepan fitted with a steamer basket over high heat. Add cauliflower to the steamer basket, cover the saucepan, and steam until the cauliflower is tender, 4 to 5 minutes.
Remove the steamer basket from the saucepan, and pour out the water. Empty the cauliflower out of the steamer basket back into the pot. Drizzle on oil, and sprinkle with salt and pepper. Toss to coat. Add herbs and toss to coat. Serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 45 calories, Carbohydrate 4, Fiber 2, Protein 2

CAULIFLOWER PUTTANESCA

Cauliflower Puttanesca image

For a gluten free alternative to pasta, this savory vegan puttanesca sauce is spooned over roasted cauliflower. It's a quick vegetarian recipe for weeknights.

Provided by Gregory Gourdet

Time 16m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
¾ cup extra-virgin olive oil
2 tsp. kosher salt, plus a pinch
10 large cloves garlic, finely chopped
1 cup drained oil-packed roasted or sun-dried tomatoes, halved
¾ cup pitted mixed olives, large ones halved
¼ cup drained capers
1½ tsp. red chile flakes
Large handful basil leaves, torn
Small handful small parsley sprigs
1 juicy lemon

Steps:

Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it's all warmed through, 2 to 3 minutes.
When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Mediterranean Roasted Cauliflower with Olives image

This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.

Provided by Bibi

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon fresh minced garlic
½ teaspoon dried Italian herb seasoning
salt and ground black pepper to taste
2 cups cauliflower, cut into 1-inch florets
1 cup red onions, cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
2 ounces sliced black olives
1 tablespoon balsamic vinegar, or to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies image

The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook "A Girl and Her Greens" is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London's River Cafe. Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower. Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree. Ms. Bloomfield is unabashedly fussy about every component of her dishes, and inspires us to be equally careful. She gives a $2 can of plum tomatoes the same treatment she'd give an $80 whole lobe of foie gras: Each one must be closely examined, its tough bits trimmed off, and any substandard specimens discarded.

Provided by Julia Moskin

Categories dinner, lunch, roasts, main course, side dish

Time 1h15m

Yield 6 servings as a side dish, 4 as an entree

Number Of Ingredients 9

Ingredients

1 head cauliflower (about 2 pounds), white, green or Romanesco
5 tablespoons olive oil, plus extra for drizzling
3 medium garlic cloves, thinly sliced
3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
3/4 teaspoon finely chopped rosemary leaves
1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
1/4 cup dry white wine, plus extra for cooking
3 dried pequin chiles, or 3 large pinches red pepper flakes
1 teaspoon flaky salt, like Maldon, or kosher salt

Steps:

Position a rack in the center of the oven and heat to 450 degrees.
Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 5 grams

STEAMED CAULIFLOWER

Steamed Cauliflower image

Serve tender cauliflower with freshly ground black pepper for a simple crowd pleaser.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 head cauliflower (about 1 pound)
Kosher salt and freshly ground black pepper

Steps:

Remove and discard any outer leaves on the cauliflower. Halve through the stem and cut out and remove the inner core. Break the cauliflower into florets.
Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the cauliflower florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 8 minutes depending on the size of the florets. Transfer the cauliflower to a plate, sprinkle with black pepper and serve.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Categories side-dish

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Whole Roasted Cauliflower With Almond-Herb Sauce image

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Provided by Julia Moskin

Categories dinner, vegetables, main course, side dish

Time 2h

Yield 2 main course servings, or 4 to 6 side dish servings

Number Of Ingredients 12

Ingredients

1 large cauliflower
Olive oil
Salt
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature (or use olive oil)
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Steps:

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Choosing the Right Cauliflower: Select a cauliflower head that is compact and free of blemishes. A heavier cauliflower indicates a denser vegetable with more florets.
Preparing the Cauliflower: Remove the outer leaves and trim the stem. Rinse the cauliflower under cold water and pat it dry.
Steaming Techniques: You can steam the cauliflower in a steamer basket over boiling water or use a microwave steamer. Ensure the water is simmering gently and not boiling vigorously to prevent overcooking.
Seasoning: Keep the seasoning simple to allow the natural flavor of the cauliflower to shine. Kosher salt and freshly ground black pepper are classic choices, but you can also add herbs like thyme or rosemary for a more aromatic experience.
Cooking Time: Steaming time may vary depending on the size of the cauliflower and your preferred doneness. Check the tenderness by piercing it with a fork or skewer. It should be tender but still slightly firm.
Garnish and Serving: Once cooked, transfer the cauliflower to a serving dish and drizzle with olive oil. Garnish with chopped parsley, capers, or toasted nuts for added flavor and texture.

Conclusion:

Steamed Whole Cauliflower with Olives is a simple yet elegant dish that showcases the natural goodness of cauliflower. It is a versatile side dish that pairs well with various main courses, from grilled meats to roasted chicken. The combination of steamed cauliflower, savory olives, and a drizzle of olive oil creates a harmonious balance of flavors and textures. This healthy and delicious recipe is sure to impress your family and friends. Whether you are looking for a nutritious weeknight meal or a delightful addition to your holiday table, Steamed Whole Cauliflower with Olives is a culinary gem that will delight your taste buds.