There are so many delicious ways to prepare cauliflower – which happens to be a cousin to the cabbage. Here’s an interesting fact: many years ago, cauliflower used to be the size of a baseball! It has since been cultivated to grow larger.
Cauliflower isn’t just for boiling anymore; there are so many ways to enjoy it. Try roasting it with your favourite seasonings and nuts or sautéing it with garlic and butter for a health conscious side dish. There are boundless ways to experiment!
How to Pick Cauliflower:
Cauliflower comes in a variety of colours including ivory, white, purple, and green – which is a cross between cauliflower and broccoli – all equally delicious when it comes to flavour.
Pick a cauliflower that is firm, with tight florets, and has leaves that are crisp with no sign of withering or discolouration, such as yellow or brown spots.
How to Store Cauliflower:
You can refrigerate an unwashed cauliflower for up to a week – just be sure it is tightly wrapped.
How to Prepare Cauliflower:
Wash well and remove the leaves (leaves are delicious raw or sautéed) and trim the stem. Cauliflower can be left whole, halved, quartered, separated into small florets, sliced, or chopped finely. The main goal when preparing, is to cut it into even sized pieces to ensure even cooking. The smaller you cut it, the quicker it will cook.
Cauliflower can be enjoyed raw for it’s sweet crunch or served hot. It can be boiled, steamed, roasted, grilled, deep-fried, or even pickled.
If you’re cooking whole, you’ll want to ensure the cooking time of the florets is consistent with the core. You can either remove most of it, or make an “x” with a knife at the base of the core about a ½ inch deep. Cooking a whole head in boiling water will generally take between 20-30 minutes.
1 pound = 2 ½ to 3 cups of florets = 1 ½ cups chopped
Kary’s Cauliflower Tips:
• If cooking whole, add a cup of milk to the water to keep it white.
• To use cauliflower as part of a crudités platter, just blanch and also follow the above tip to keep its colour.
• Cauliflower makes a delicious substitution for rice. Simply chop a head finely and sauté until tender with onion, salt, and pepper.
What Does Cauliflower Go Well With?
Cauliflower goes well with: anchovies, brown butter, capers, several varieties of cheese, chili sauce, curry powder, dill, mint, pepper, potatoes, thyme, tomatoes, yogurt, apple, cream, onion, salt, lemon juice and zest, and garlic.