Cooking Cauliflower

BEFORE COOKING:

Rinse the cauliflower under cold water immediately before cooking and break it into small florets.

COOKING:

Place the cauliflower in a small amount of cold water if you want its flavour and aroma to infuse the broth (e.g., when cooking soup). If cooking it as a standalone dish, add it to boiling water – this helps it retain most of its juices. Fresh cauliflower should be cooked for 10–15 minutes. Begin timing from the moment the water returns to a boil. Immediately after boiling, add salt (about 2 teaspoons per liter). It is also advisable to add a little sugar (about 1 teaspoon per liter). Halfway through cooking, milk can be added. Once boiling, uncover the pot to allow any unpleasant‐smelling oils to evaporate, then finish cooking with the lid on. To check if the cauliflower is done, insert a fork or knife; if it goes in easily, it is ready.

AFTER COOKING:

Drain the cauliflower after cooking.

SERVING SUGGESTION:

Cauliflower makes a great accompaniment to meat, poultry or fish. It is served sprinkled with toasted breadcrumbs and drizzled with melted butter.

Enjoy your meal!

Find out how to cook frozen cauliflower.