|Sub-Category:||Food Preparation Techniques|
From the kitchen of Martin James - Copenhagen, Denmark
Remove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less usable than the broccoli stem.
The florets can be steamed, which takes between 12 and 15 minutes, or microwaved, which takes 8 to 10 minutes. Remember, shorter cooking is better for nutrients and the smell of your kitchen.
For stir-frys and in salads, cook the cauliflower about halfway, then refresh in cold water. Cauliflower tends to get mucked up in cheese sauces and the like. I prefer lighter sauces such as lemon butter with chives. In addition to putting florets in omelets, try them in quiches. And if you can spare the calories, breaded and fried cauliflower can be delicious.