Cauliflower Recipes
how to store cauliflower
Cauliflower will keep for 2-3 days in a cool, dry vegetable rack or larder, or in a refrigerator. To save space in a refrigerator it is usually easier to divide the head into florets first.
how to prepare cauliflower
Fresh florets should simply be washed in cold salted water. Whole cauliflower should be trimmed of most of the outside leaves and the stalk cut so that the cauliflower will stand upright. To ensure the stalk cooks quickly, either make a cross in the base, or cut out the first 2cm of the stalk with an apple corer. Soak the whole cauliflower for 10 minutes in salted water before cooking, to draw out any insects.
how to boil cauliflower
Florets should be cooked in the minimum of boiling salted water for 8-10 minutes, or until just tender; they should then be drained. Put a whole cauliflower head, stalk down, in 2cm boiling salted water in a large pan, season with salt, and bring back to the boil. Cover, and cook over fairly high heat for about 15 minutes or until tender. Cauliflower should never be overcooked. Drain thoroughly and place on a serving dish with the head uppermost. Season with pepper, preferably freshly ground black pepper, and spoon over some melted butter and chopped chives or parsley; alternatively, sprinkle with crumbled, crisply fried or grilled bacon or a few chopped and lightly fried almonds; or pour a white or light cream sauce over the cauliflower.
how to steam cauliflower
Steaming is particularly good for cauliflower florets. Season with salt and cook in the top of a steamer over boiling water for 15 minutes for florets, or for up to 40 minutes for a large, whole head. Do not overcook. Drain thoroughly and serve as for boiled cauliflower.
how to deep-fry cauliflower
Divide the cauliflower into florets and parboil for about 8 minutes. Drain and dry thoroughly. For a medium-sized cauliflower or 600 g florets, make up a double quantity of coating batter and coat and fry until golden brown, turning once during cooking. Drain thoroughly. Serve deep-fried cauliflower with Tartare Sauce.
