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A very fresh head of cauliflower should
be left unwashed, loosely wrapped or enclosed in a perforated vegetable
bad and can be stored in the refrigerator vegetable drawer for three or
four days. Prepared flowerets, again unwashed to prevent mold, can be
enclosed in a perforated vegetable bag for a day or two.
To prepare a whole head, turn it upside down and, with sharp knife,
remove much of the heavy core. Leave just enough to hold the curd
together. Remove any little leaves from around and in between the
flowerets. Rinse well and turn cut side down to drain. The core can be
sliced or cut into matchstick strips and combined with broccoli stems
cut into coins, strips of carrot, and sliced onions, served either raw
in a vinaigrette or mayonnaise dressing , or simmered 5-6 minutes,
drained and tossed in an aromatic butter sauce.
To prepare flowerets, remove the core, and with a sharp knife cut the
curd into small flowerets, following the stems in the head. If the
flowerets are to be cooked, try to make them all about the same size so
they will cook evenly. Rinse them well and drain. If serving raw, I
suggest drying them in a kitchen towel before arranging them on the
crudites platter or in the salad bowl.
No matter how you serve cauliflower, whole head or in flowerets, it is
important not to overcook it. Long cooking intensifies the flavor and
can make it very unpleasant. Cooked cauliflower should be eaten as soon
as it is crisply tender, or as soon as the dish is removed from the
oven. Day old cauliflower not only leaves an odor in the refrigerator
but can taste obnoxiously strong. Quick cooking also lessens the chance
that the whole house will smell like cauliflowers. Some old time cooks
used to cook a piece of bread with the cauliflower to eliminate the
odor, but I find odor isn't much of a problem if the cooking time is
short.
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