Methods for cooking 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.
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.
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.
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