Cauliflower

By Recipes4us

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How to prepare cauliflower and how to cook cauliflower

Cauliflower Recipesï¿½ |ï¿½ Growing Cauliflower|ï¿½ What's In Seasonï¿½ï¿½ |ï¿½ More Vegetables -ï¿½ Prep & Cooking times
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	Common Names:	Cauliflower
	Family:	Brassicaceae
	In Season:	Octoberï¿½ - 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 ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
X	X	Florets	X	X	X	X
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
X	Y	X	Y	X	X	X

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ï¿½ Suitable methods and timing for cooking Cauliflower
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Halvesï¿½ or Florets =ï¿½ must be par-boiled first
Boil	y	Whole (small)ï¿½ = 20 minutesï¿½ Florets = 6-8 minutes
Fry/Sautï¿½	x	ï¿½
Microwave	y	Whole (small)ï¿½ =ï¿½ 8-10ï¿½ minutesï¿½ Florets = 6-8 minutes (450g/1 lb)
Steam	y	Florets = 8-10 minutes
Stuff	x	ï¿½
ï¿½	ï¿½	ï¿½

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