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.
- Remove the leaves and the stem by cutting through the base of the cauliflower with a large knife.
- Using a smaller knife, cut the core just around the florets carefully. This will leave you with a big whole head of cauliflower.
- For preparing small pieces or florets, break the cauliflower into separate sections by hand after removing the core.
- Soak the cauliflower for at least 20-30 minutes in salt water to remove any sand or dirt trapped inside the head. Drain.
- 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.
- Fill a deep pot with salted water halfway and bring it to a boil.
- To help keep the white color of the cauliflower, simply add a little milk, vinegar, or lemon juice to the water.
- 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.
- 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.
- Drain all the liquid and arrange on a platter to serve.
- 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.
- Cook with a cover at medium heat. The florets will cook for up to 5-10 minutes and the head for 15-20 minutes.
- Remove from the steamer basket and serve.
- Prepare a batter made with an egg, half a cup of milk and a cup of flour.
- Pre-heat a pan with vegetable oil for frying.
- Coat the cauliflower flowerets with batter and fry until golden. You may blanch it first if you want to speed up the cooking time.
- Use a slotted spoon or thongs to remove the cauliflower and drain the oil in kitchen paper.
- Serve while hot and crispy with your favorite dip.
- 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.
- Set the microwave on high for 3-5 minutes. After microwaving, let it rest for a few minutes.
- A cauliflower head must be cooked for up to 4-5 minutes on both sides and rested for up to 3 minutes.
- Make sure that the cauliflower is cooked only till crisp and tender.
- Drain and serve.
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