This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.
234 K 3.6/5 (58 reviews)
35 min.
Easy
1.70 €
1 cauliflower
1 IngredientLast modified on: February 5th 2022
For 1 cauliflower, you will need:
- 1
1 cauliflower - Total weight: 1,200 grams
Times for this recipe
Preparation: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 set aside 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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 40 RDI=3 % | 0 | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 0 | 20 RDI=1 % | 80 RDI: 1 % |
How much will it cost?
- For 1 cauliflower : 1.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Whole roasted cauliflower, Creamy cauliflower with smoked salmon, Spicy mustard cauliflower cheese, The strange gratin, Parmesan cauliflower cheese, ... See them all 51
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020340 K5 2 hours 25 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018350 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011281 K3.9 50 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.