|Preparation||Start to finish|
|33 min.||33 min.|
|1||The cauliflower is made up of a white heart surrounded by stiff green leaves.|
|2||Place the cauliflower on its side. Cut off the stalk and discard it, then break off and discard the remaining leaves.||2 min.|
|3||Repeat the operation, cutting more deeply into the stalk, and removing any more leaves that remain...||3 min.|
|4||...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.
|5||Cut the cauliflower into pieces by cutting into the centre and separating the florets (like little bouquets or trees).||5 min.|
|6||Cut off and discard the stalks of the florets, which will produce other smaller florets.|
|7||Do this again...|
|8||... until you end up with just the outer florets of the cauliflower which are small and very tender.|
|9||Collect up the small florets, which are now ready to be used in your recipe.||20 min.|
For 1 cauliflower : 1.68 €
|Cauliflower: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , Cauliflower tabouleh, Harvest Gratin, Sliced cauliflower with 3 cheeses, Creamy Winter Vegetable Soup, ... [All]|
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