Here’s the ultimate cheat sheet, because life is short and your stomach is impatient: Steam for exactly 6 minutes. No matter what size, 6 minutes is the universal compromise. It’s the Switzerland of steaming times. After 6 minutes, pull a floret, test it, and adjust by 30-second increments. You’ll never ruin another cauliflower again.
And if you do ruin it? Blend it into a sauce. Nobody has to know. You’re not a chef; you’re a survivor. Cauliflower is forgiving if you lie about it.
