Content

• To step
• Method 1 of 4: Preparation
• Method 2 of 4: Method 1: Steaming
• Method 3 of 4: Method 2: Baking
• Method 4 of 4: Method 3: Cauliflower with sauce
• Necessities

Cauliflower florets are pieces of cauliflower that have been removed from the cauliflower as a whole. It is much easier to prepare florets than a whole cauliflower and you end up eating it in pieces. This article provides tips for preparing cauliflower florets.

To step

Method 1 of 4: Preparation

1. Buy a suitable cauliflower. It should be hard and white, with no rotten spots. The bunches that make up the cauliflower must be compact. The leaves should look fresh, healthy and green.
2. Remove the outer leaves from the cauliflower. You can save these leaves to make vegetable stock along with other parts of the cauliflower that you would otherwise throw away.
3. Flip the cauliflower so that you have the stump in front of you.
4. Cut the stump. If necessary, keep it for the vegetable stock.
5. Cut the florets.
   • Hold the cauliflower in one hand.
   • Grab a knife with your other hand. Place it in the cauliflower at an angle of 45 degrees and cut off the smaller stems around the cauliflower. Do this in a circular motion. The inner stump can be removed after cutting the florets.
6. Wash the florets. Put them in a colander and wash them under the tap.
7. Cut away dark spots. Cauliflower often has harmless brown bruises, cut these away. Make sure to rinse or cut away soil.
8. Check out the cauliflower florets. Are they the right size for your dish? Often they are still too big and you have to cut them in half or quarters, depending on what you want to use the florets for.
9. Use them as directed. Follow one of the methods below to prepare cauliflower in different ways.

Method 2 of 4: Method 1: Steaming

1. In a large saucepan, bring a few liters of water to the boil. Optionally add 1 cup of milk. This will keep the cauliflower white.
   • Optional: Add the juice of ½ lemon to the water instead of milk. The lemon juice also keeps the cauliflower florets white.
2. Place a steamer basket over the boiling water. Place the steamer basket high enough so that the boiling water does not touch the cauliflower florets.
3. Place the cauliflower florets in the steamer basket and reduce the heat to medium temperature. Cover the pan with a lid.
4. Steam the cauliflower for 4 to 6 minutes. Watch the cauliflower after 4 minutes. If you can easily pierce the stems of the cauliflower with a knife, the vegetables are done. The cauliflower should be soft, but still crunchy on the inside.
   • If you want to steam a cauliflower whole, the process will take 17 to 20 minutes.
5. Season with salt and pepper. Ready to serve!

Method 3 of 4: Method 2: Baking

1. Preheat the oven to 200 ° C and bring 7 to 8 liters of water to a boil until large air bubbles appear.
2. Blanch a floret of cauliflower in boiling water for 3 minutes. Blanching means short cooking, not overcooking. Remove the cauliflower from the water using a colander.
3. Place the florets on a baking tray or put them in a roasting tin. Add:
   • 2 or 3 garlic cloves, roughly chopped
   • Juice of ½ lemon
   • Olive oil, drizzled evenly over the cauliflower
   • Pepper and salt
4. When the cauliflower has reached a temperature of 200 ° C, put it in the oven and bake for 25 to 30 minutes.
5. Remove the cauliflower from the oven and serve.
   • Sprinkle generously with Parmesan cheese if desired before serving.

Method 4 of 4: Method 3: Cauliflower with sauce

1. Place 1 inch of water in a saucepan and bring to the boil.
2. Place the florets of 1 large cauliflower in the saucepan.
3. Let the cauliflower cook uncovered for 5 minutes. Cover the pan and let it simmer for 20 minutes, until the cauliflower is soft.
4. Drain the water and reserve 1 cup of it. Mix ½ tsp cornstarch per ½ cup of liquid until the cornstarch is dissolved. Remove the cauliflower from the saucepan and pour the liquid back in.
5. Add the following ingredients to the liquid:
   • 3 tbsp butter
   • 3 tbsp lemon juice
   • 1 tbsp grated onion (or finely chopped shallots)
   • 1 tsp ground turmeric
   • Salt and pepper to taste
6. Let the sauce boil while stirring, until it thickens. If desired, you can add 2 tbsp capers.
7. Pour the sauce over the cauliflower and sprinkle some chopped parsley on top.

Necessities

• Sturdy worktop
• Colander or strainer for washing
• Fairly large, sharp vegetable knife
• Cutting board
• Cauliflower