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Cauliflower
By Recipes4us
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How to prepare cauliflower and how to cook cauliflower
Cauliflower Recipes� |�
Growing
Cauliflower|�
What's In Season�� |�
More
Vegetables -� Prep & Cooking times
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Common
Names: |
Cauliflower |
Family: |
Brassicaceae |
In
Season: |
October� -
March (best) |
Buying: |
Choose
firm, crisp heads with a creamy white colour and no discolorations.
The leaves should be green, crisp and not limp. |
Storing: |
Best stored loosely wrapped in a dry plastic bag for 2-4 days in the refrigerator. |
Serving Allowance: |
225g/8oz
Per Person |
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General
Preparation of Cauliflower
Remove any leaves, cut off the thick stalk the
cut around the thick core and remove it. Wash well in cold
water. Can be cooked whole,
halved, quartered of separated into florets.
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Optional
Preparations/Cuts �(see Main Vegetable Preparation Page for�
explanations and photos)
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Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
X |
X |
Florets |
X |
X |
X |
X |
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Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
X |
Y |
X |
Y |
X |
X |
X |
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Suitable methods
and timing for cooking Cauliflower
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Bake/Roast |
y |
Halves� or Florets =� must be par-boiled first |
Boil |
y |
Whole (small)�
= 20 minutes�
Florets = 6-8 minutes |
Fry/Saut� |
x |
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Microwave |
y |
Whole (small)�
=� 8-10� minutes�
Florets = 6-8 minutes (450g/1 lb) |
Steam |
y |
Florets = 8-10 minutes
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Stuff |
x |
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