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Methods for cooking Cauliflower

Steamed Cauliflower

Steam a whole cauliflower head, cored, in a steamer basket or a colander, covered, over simmering water for 20 to 25 minutes, depending on the size and age of the head. Flowerets will take 5-6 minutes.
 

Boiled Cauliflower

Although very few people boil a whole head of cauliflower these days, it is still an impressive way to serve it. Place a whole head, cored, in a kettle, cover with water and lightly salt. To preserve the whilte color, add 1/4 cup milk or 2 tablespoons lemon juice or vinegar to the water. Bring to a boil and simmer over medium heat until the core is just tender when pierced with a fork, 15 to 28 minutes. Drain and serve on a heated platter topped with buttered bread crumbs, browned butter with 1 teaspoon lemon juice added, or with a cheese sauce. Blue cheese is very good with cauliflower. Flowerets can be prepared in the same manner but should be simmered for only about 5 minutes to avoid overcooking.
 

Microwaved Cauliflower

Place a whole cauliflower head, cored, in a microwave dish. Pour 1/4 cup water. Cover loosely with plastic microwave wrap, vent and microwave on high about 10 minutes, turning once about halfway through. (I usually put the head core side up for 5 minutes, vent, open and turn the head over so the core is down for the last 5 minutes.) Let stand 4 or 5 minutes before serving.
Flowerets should be arranged in a microwave dish with 2 tablespoons water. Cover with plastic microwave wrap and vent. Microwave on high for 5 to 6 minutes, vent and continue with the recipe or serve, tossed in a little butter or olive oil.
 

More about Cooking with Cauliflowers


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