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Featured Recipes

Cauliflower Recipes

Always the bridesmaid and never the bride when it comes to menu placement the cauliflower is actually a wonderful vegetable. Cauliflower is identified by its edible, rounded mass of curds. Yes, I said curds, These curds are often mistakenly referred to as florets, but are actually undeveloped shoot tips. White cauliflower is the most commonly grown (the absence of the chlorophyll green pigment is what gives it its white color) but there are also varieties with purple, green and even pink curds. This much-maligned vegetable is actually seriously nutritious. It’s high in vitamin C and is also a good source of vitamin B6 and foliate (vitamin B9) vitamin K, and dietary fiber. So, what about the smell? The stinky sulphar like smell often associated with cooking cauliflower is actually from sulphur being released during cooking. Want it to smell less? Cook it less.

The longer you cook it, the stinkier it will make your kitchen.

Choose cauliflower that’s still white, rather than browning. If there are brown spots, just slice theme off before using. The leaves on a cauliflower should be green and not wilting. The stalks should “snap” as you remove them. Store in a paper bag in the fridge for up to a week. Plastic bags tend to make it sweat, which can create mold. Try to avoid pre-packaged, ready-trimmed and washed cauliflowers. Not only does it lower vitamin content, but its probably been washed in a chlorine solution.

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 inch or two of the stalk with an apple corer. Soak the whole cauliflower for 10 minutes in salted water before cooking, to draw out any insects. If you prefer pieces, break your cauliflower into pieces and wash carefully before eating. Florets aka curds should be cooked in the minimum of boiling salted water for 8-10 minutes, or until just tender; they should then be drained.

Steaming is particularly good for cauliflower. 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.

I think you get the full picture of how great a cauliflower can be, so, with out further ado, enjoy the recipes.