FAQs
Apples, asparagus, bok choy, broccoli, Brussels sprouts, capsicum, carrots, celery, corn, garlic, ginger, jack fruit, kale, lemon, lime, mango, mushroom, olive, onion, orange, pea, pomegranate, potato, pumpkin, spinach, sweet potato, tomato.
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.
Is cauliflower a fruit or a vegetable? ›
Cauliflower is a member of the cruciferous vegetable family along with Brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips and bok choy. These vegetables all contain a compound that produces a strong, distinct odor that some find unappealing.
What's the best way to eat cauliflower? ›
Here are a dozen ideas for cauliflower that will keep dinner interesting and exciting.
- Loaded Cauliflower. ...
- Cauliflower Fried 'Rice' ...
- Chef John's Cauliflower Pizza Crust. ...
- Cauliflower Fritters. ...
- Roasted Cauliflower Steaks. ...
- Cauliflower Tots. ...
- Low-Carb Fauxtato Salad. ...
- Cauliflower Popcorn.
How do you process fresh cauliflower? ›
Cut the head of cauliflower in half, then into quarters. Remove the florets from the core and break them apart by hand or cut into smaller pieces with your knife. Begin the blanching process by bringing a large pot of water to a boil and then adding the cauliflower. Blanch for just 1-2 minutes.
What are the two edible parts of cauliflower? ›
The white, curd-like head of the cauliflower is the most commonly used part, but the leaves and stem can also be eaten.
What is the best part of the cauliflower? ›
The heads grow in the center of a ruffle of large green leaves. All of these parts or not only edible, they are delicious and highly nutritious. Some eaters (including this one) actually prefer the stalks and leaves of broccoli and cauliflower plants to the more commonly eaten head.
Can I eat raw cauliflower? ›
You can eat it raw, tossed in a salad, or as a snack with a dip like hummus. 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.
Should cauliflower be steamed or boiled? ›
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Why is my cauliflower fluffy? ›
Fuzziness is caused by the lengthening of the leafy floral bracts of the bud or flower giving the surface of the curd a velvety or hairy appearance. It frequently develops around the edges of the curd before appearing on other portions.
Purple. Purple cauliflower is the healthiest option, with numerous advantages. The purple hue is due to the antioxidants called anthocyanins. These are the pigments present in various other plants and plant-based products, including red cabbage and red wine.
What part of cauliflower is not edible? ›
Every part of a cauliflower is edible, even the tough outer skin. However, we do recommend peeling this part before cooking as it's a bit tough to chew.
Can dogs eat 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.
Is it better to boil or steam cauliflower? ›
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.