How To Prepare Fresh Cauliflower

Oxmoor House
6 servings


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1 medium head cauliflower


To Clean: Wash cauliflower; remove slight discolorations with a vegetable peeler. Trim stalk, removing core; remove outer leaves. Leave whole or break into flowerets, discarding inner core. If served whole, a few leaves left at base of cauliflower are attractive.

To Boil: Place cauliflower, head side down, in boiling salted water. Cover and cook over medium heat 15 minutes or until crisp-tender. Drain well.

Note: For a whiter cauliflower, simmer in whole or skim milk rather than water.

To Steam: Arrange flowerets in steaming rack. Place over boiling water; cover and steam 10 minutes or until crisp-tender.

Other Cooking Methods : Parboil cauliflower head, and then bake; deep-fry cauliflower flowerets.

Serving Suggestions: Cauliflower may be served with Cheese Sauce, Hollandaise Sauce Supreme, Mock Hollandaise Sauce, or any sour cream sauce.

Created date

February 2010