How to Cook Cauliflower

The best cauliflower for cooking has a nice, firm head with vibrant green leaves and white flowers. Cauliflower can be cooked by frying, steaming, boiling, or microwaving. It can be cooked whole or chopped into florets.

Preparing Cauliflower

1. Remove the leaves and the stem by cutting through the base of the cauliflower with a large knife.
2. Using a smaller knife, cut the core just around the florets carefully. This will leave you with a big whole head of cauliflower.
3. For preparing small pieces or florets, break the cauliflower into separate sections by hand after removing the core.
4. Soak the cauliflower for at least 20-30 minutes in salt water to remove any sand or dirt trapped inside the head. Drain.

Cooking Cauliflower

Boiling

1. Wash the cauliflower head as instructed and drain. Use a small knife to cut an “X” almost half an inch deep into the core of the cauliflower.
2. Fill a deep pot with salted water halfway and bring it to a boil.
3. To help keep the white color of the cauliflower, simply add a little milk, vinegar, or lemon juice to the water.
4. Add the cauliflower to the boiling water. If you are using the whole head, make sure you put it in with the core side down.
5. Cook the cauliflower until crisp. Use a fork to check if it is done. The cauliflower head will take at least 20-25 minutes to cook and the florets will take 5-10 minutes. Cauliflower has an unpleasant smell when overcooked, so make sure that you cook only until it is crisp.
6. Drain all the liquid and arrange on a platter to serve.

Steaming

1. Put enough water in a steamer. Place the florets or the head in the steamer basket once the water starts to boil, making sure that the vegetable is not submerged in the water.
2. Cook with a cover at medium heat. The florets will cook for up to 5-10 minutes and the head for 15-20 minutes.
3. Remove from the steamer basket and serve.

Frying

1. Prepare a batter made with an egg, half a cup of milk and a cup of flour.
2. Pre-heat a pan with vegetable oil for frying.
3. Coat the cauliflower flowerets with batter and fry until golden. You may blanch it first if you want to speed up the cooking time.
4. Use a slotted spoon or thongs to remove the cauliflower and drain the oil in kitchen paper.
5. Serve while hot and crispy with your favorite dip.

Microwave

1. Layer the florets in a large microwave dish and sprinkle them with 4 tablespoons of water. If cooking with a whole head, cover it in plastic wrap arranged in a microwave dish. Do not use aluminum foil because it will create a chemical reaction with the cauliflower and cause discoloration.
2. Set the microwave on high for 3-5 minutes.  After microwaving, let it rest for a few minutes.
3. A cauliflower head must be cooked for up to 4-5 minutes on both sides and rested for up to 3 minutes.
4. Make sure that the cauliflower is cooked only till crisp and tender.
5. Drain and serve.

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