How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.
155,4353.5/5 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 : 1.81 $
Source
Home made.More recipes?
This recipe uses (among others) | Cauliflower: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Sliced cauliflower with 3 cheeses, Quartet of brassicas with cream , Cauliflower curry, Creamy Winter Vegetable Soup, ... All |
Other recipes you may also like
![[Natural leaven]](/images/vignettes_150/95.jpg)
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...213,400 284.1/5 for 31 ratings 7 days 15 min.
![[New leavened bread]](/images/vignettes_150/160.jpg)
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.133,938 34.3/5 for 6 ratings 7 hours
![[Pâté de campagne]](/images/vignettes_150/206.jpg)
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.110,855 23.7/5 for 3 ratings 7 hours 54 min.
![[Mexican ceviche]](/images/vignettes_150/220.jpg)
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.100,942 15/5 for 1 ratings 3 hours 9 min.
![[Peach and mint salad ]](/images/vignettes_150/222.jpg)
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.84,287 24/5 for 1 ratings 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question