Cauliflower is a cabbage family vegetable that consists of a large head (curd) of white, purple, green or orange florets. It has a mild flavor and can be used as a substitute for broccoli or potatoes. Cook fresh cauliflower by steaming, boiling, mashing, roasting or sauteing.
Avoid any curds that are browning or discolored in spots. This is an indication that they have been on the shelf too long.
If you are buying a purple, green or orange variety, look for browning on the leaves and base of the curd.
The brighter green the better.
Bring a few inches of water to a boil in a saucepan. Place a steamer tray inside the pan, and then pour in the cauliflower florets.
Cover the saucepan. Cook for 5 minutes for a small batch of 10 minutes for a large batch
Keep the cauliflower curd whole and cut an “x” in the bottom stem that is 1/2 inch (1.3 cm) deep. Bring a medium pot of water to a boil.
Set the cauliflower head inside the water. Let it boil for 20 to 25 minutes.
If you are using florets, only let them boil for 5 to 10 minutes.
Drain the water; add milk, butter and seasonings.
Mash the cauliflower with a potato masher. Serve as you would mashed potatoes. [5]
Puree the cauliflower in a food processor, instead of mashing it. Use the puree as a base for soups or dips.
Avoid any curds that are browning or discolored in spots. This is an indication that they have been on the shelf too long.
If you are buying a purple, green or orange variety, look for browning on the leaves and base of the curd.
The brighter green the better.
Bring a few inches of water to a boil in a saucepan. Place a steamer tray inside the pan, and then pour in the cauliflower florets.
Cover the saucepan. Cook for 5 minutes for a small batch of 10 minutes for a large batch
Keep the cauliflower curd whole and cut an “x” in the bottom stem that is 1/2 inch (1.3 cm) deep. Bring a medium pot of water to a boil.
Set the cauliflower head inside the water. Let it boil for 20 to 25 minutes.
If you are using florets, only let them boil for 5 to 10 minutes.
Drain the water; add milk, butter and seasonings.
Mash the cauliflower with a potato masher. Serve as you would mashed potatoes. [5]
Puree the cauliflower in a food processor, instead of mashing it. Use the puree as a base for soups or dips.
