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Cauliflower

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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 �

Microwave

y Whole (small)� =� 8-10� minutes�
Florets
= 6-8 minutes (450g/1 lb)

Steam

y

Florets = 8-10 minutes

Stuff

x �
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