How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.
155,2493.5/5 for 42 ratings
Grade this recipe: Last modified on: February 28th 2010
For 1 cauliflower, you will need:
- 1
1 cauliflower - Total weight: 1,200 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Start to finish |
|---|---|
| 33 min. | 33 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1
The cauliflower is made up of a white heart surrounded by stiff green leaves.
Stage 2 - 2 min.
Place the cauliflower on its side. Cut off the stalk and discard it, then break off and discard the remaining leaves.
Stage 3 - 3 min.
Repeat the operation, cutting more deeply into the stalk, and removing any more leaves that remain...
Stage 4 - 3 min.
...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.
Note: You should not soak the cauliflower, as it has a tendancy to absorb water like a sponge.
Stage 5 - 5 min.
Cut the cauliflower into pieces by cutting into the centre and separating the florets (like little bouquets or trees).
Stage 6
Cut off and discard the stalks of the florets, which will produce other smaller florets.
Stage 7
Do this again...
Stage 8
... until you end up with just the outer florets of the cauliflower which are small and very tender.
Stage 9 - 20 min.
Collect up the small florets, which are now ready to be used in your recipe.
Remarks
It's rather long to do, but with this method, you will just have the best of the cauliflower, which cooks rapidly.
Regarding the cooking, it's important for this to be quick so that the cauliflower stays firm and keeps its flavour, but also so that your house is not filled with the smell of overcooked cauliflower.
If you have, in spite of everything, ended up with a soaking wet cauliflower, you can dry it by putting the florets in a salad spinner.
Regarding the cooking, it's important for this to be quick so that the cauliflower stays firm and keeps its flavour, but also so that your house is not filled with the smell of overcooked cauliflower.
If you have, in spite of everything, ended up with a soaking wet cauliflower, you can dry it by putting the florets in a salad spinner.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 240 Kcal or 1,005 Kj | 24 gr | 36 gr | 0 gr |
| 12 % | 9 % | 3 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 20 Kcal or 84 Kj | 2 gr | 3 gr | 0 gr |
| 1 % | 1 % | <1 % | 0 % |
| Per cauliflower | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 240 Kcal or 1,005 Kj | 24 gr | 36 gr | 0 gr |
| 12 % | 9 % | 3 % | 0 % |
How much will it cost?
- For 1 cauliflower : 1.49 £
Source
Home made.More recipes?
This recipe uses (among others) | Cauliflower: You can check-out other recipes which use it, like for example: Paella, Cauliflower "moelleux" in ramekins, Thaï rice with small vegetables, Warm cauliflower salad with two cheeses, Chorba, ... All |
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