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How to prepare cauliflower

Name: How to prepare cauliflower
Prep time: 33 min
Total time: 33 min
Yield: 1 cauliflower
Cuisine: French
Ingredients: 1 cauliflower

This is how to start with a whole califlower and finish with only the best of the vegetable.

235 K 3.6/5 (58 reviews)625594

Duration

35 min.

Difficulty

Easy

Last modified on: February 5^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 1 cauliflower, you will need:

1 1 cauliflower
Total weight: 1,200 grams

Times for this recipe

Preparation

35 min.

When should you start or finish this recipe?

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.

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.

Stage 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.

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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=3 %	3 g RDI=1 %	0 g	20 kcal RDI=1 %	84 kJ RDI=1 %
Whole recipe	24 g RDI=37 %	36 g RDI=14 %	0 g	240 kcal RDI=12 %	1,005 kJ RDI=12 %