Curryflower Surprise Recipe on Food52 (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.

Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.

Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.

The classic bitter taste of Brassica vegetables is commonly thought to be due to compounds called glucosinolates. When we chew a big mouthful of broccoli or cauliflower these molecules are converted into a chemical called isothiocyanate, which is responsible for the pungent flavor many struggle to overcome.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.

It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.

Can dogs have cauliflower? ›

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

Moisture can lead to discoloration or decay of the cauliflower. You should also skip washing your cauliflower before storing it, but you should wash it once you're ready to use it. When properly stored, cauliflower can last up to three to five days in the fridge.

Unlike those starchy grains of rice, riced cauliflower doesn't soak up moisture or liquid in the same way. Top your dish with too much sauce or dressing and it will pool in the bottom of the dish.

The vegetables actually absorb some of the marinade, helping to season them from the inside out. All you have to do is toss your vegetables in your favorite marinade and let them sit. That's it.

So if you like your cauliflower to have quite a bite and do not want to bother with precooking, chuck it in raw. But if you want your veg to be super soft, you may even want to boil it longer. Or you can do as my mother used to make it, prepare the cauliflower to be eaten without sauce.