Preparation |
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33 min. |
1 | The cauliflower is made up of a white heart surrounded by stiff green leaves. | |
2 | Place the cauliflower on its side. Cut off the stalk and discard it, then break off and discard the remaining leaves. | |
3 | Repeat the operation, cutting more deeply into the stalk, and removing any more leaves that remain... | |
4 | ...until you are just left with the white heart of the cauliflower. Brush this under running water. Note: You should not soak the cauliflower, as it has a tendancy to absorb water like a sponge. | |
5 | Cut the cauliflower into pieces by cutting into the centre and separating the florets (like little bouquets or trees). | |
6 | Cut off and set aside the stalks of the florets, which will produce other smaller florets. | |
7 | Do this again... | |
8 | ... until you end up with just the outer florets of the cauliflower which are small and very tender. | |
9 | Collect up the small florets, which are now ready to be used in your recipe. | |
10 | You'll end up with quite a few trimmings, especially the center rib of the cauliflower, which would be a shame to throw away, see this post on that subject. |