Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.
The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not soft (depending on size).
The head of the cauliflower is surrounded by crisp, bluish-green leaves. The head should be firm, compact and creamy white with florets pressed tightly together. There should be no bruises or spots on the head.
The cauliflower originally came from Cyprus. It is thought to have been used since the 6th century B.C. and grown in Turkey and Egypt since 400 B.C.
From January To December
From May To September
PREPARATION TIPS AND USAGE
The cauliflower should be rinsed and the core cut out. The heads may be left whole or cut into florets. It may be eaten raw with salt, in a vegetable fondue, boiled, braised, sauteed or fried. Cauliflower should be blanched in boiling unsalted water. To absorb the odor while cooking cauliflower, add a stale piece of bread. The leaf ribs and core may be used to prepare soup.
The leaves of the cauliflower should be removed before it is stored in the a plastic bag in the refrigerator with the head down. The cauliflower should be used while the head is still white.