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Cauliflower

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How to prepare cauliflower and how to cook cauliflower

Cauliflower Recipes  |  Growing Cauliflower What's In Season   |  More Vegetables -  Prep & Cooking times
 

Common Names: Cauliflower
Family: Brassicaceae
In Season: October  - March (best)
Buying: Choose firm, crisp heads with a creamy white colour and no discolorations. The leaves should be green, crisp and not limp.
Storing: Best stored loosely wrapped in a dry plastic bag for 2-4 days in the refrigerator.
Serving Allowance: 225g/8oz Per Person
 

General Preparation of Cauliflower

Remove any leaves, cut off the thick stalk the cut around the thick core and remove it. Wash well in cold water. Can be cooked whole, halved, quartered of separated into florets.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
X X Florets X X X X
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
X Y X Y X X X
 

 

 

Suitable methods and timing for cooking Cauliflower

     

Bake/Roast

y

Halves  or Florets =  must be par-boiled first

Boil

y Whole (small)  = 20 minutes 
Florets
= 6-8 minutes

Fry/Sauté

x  

Microwave

y Whole (small)  =  8-10  minutes 
Florets
= 6-8 minutes (450g/1 lb)

Steam

y

Florets = 8-10 minutes

Stuff

x  
     

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