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...
The "pith" of the cauliflower
When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc.
It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
11 K 4.9/5 (14 reviews)
Keywords for this post:CauliflowerVegetablesBroccoliRecoveryTrimmingsLeftoversUseLast modified on: February 5th 2022
The "pith" of the cauliflower
We usually go through these 3 steps:
And it is only afterwards that the recipe really begins, the tops go into the cooking process for example.
But once we're done, the work surface is covered with cauliflower leaves and trimmings, and in particular with this:
Which is the center rib of the cauliflower, on which all the heads you patiently cut and removed were hanging.
This big white thing, which french chefs curiously call "the pith", we would be tempted to throw it in the compost with the rest of the trimmings, but that would be a shame.
In fact, it can be eaten, like the tops, you just have to cut it into pieces and then treat it like the rest of the cauliflower.
You will notice that, depending on the freshness of the cauliflower, it is slightly harder than the rest, but don't worry: start cooking with only the pith for 1 minute, and then continue by adding the rest, in the usual way.
Note that this process can be applied to other cabbages: broccoli, romanesco among others.
To sum up: Do not throw away the center of cauliflower, broccoli or romanesco cabbage, this part can be cooked with the rest of the vegetable.
And it is only afterwards that the recipe really begins, the tops go into the cooking process for example.
But once we're done, the work surface is covered with cauliflower leaves and trimmings, and in particular with this:
Which is the center rib of the cauliflower, on which all the heads you patiently cut and removed were hanging.
This big white thing, which french chefs curiously call "the pith", we would be tempted to throw it in the compost with the rest of the trimmings, but that would be a shame.
In fact, it can be eaten, like the tops, you just have to cut it into pieces and then treat it like the rest of the cauliflower.
You will notice that, depending on the freshness of the cauliflower, it is slightly harder than the rest, but don't worry: start cooking with only the pith for 1 minute, and then continue by adding the rest, in the usual way.
Note that this process can be applied to other cabbages: broccoli, romanesco among others.
To sum up: Do not throw away the center of cauliflower, broccoli or romanesco cabbage, this part can be cooked with the rest of the vegetable.
Lasts posts
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.July 1st 20254715
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20256635
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20252,268 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20252,0375
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20252,3605
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017129 K 14.1
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201762 K 24.2
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...April 30th 202217 K4.6
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20256635
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.May 16th 202030 K4.4
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page 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.