Two Simple Techniques That Bring Out the Best in Cauliflower (Published 2016) (2024)

FAQs

How to choose the best cauliflower? ›

Cauliflower is available all year round but is in peak during the cooler months. When selecting, ensure that the florets are tightly packed together, firm to touch, and there is no greyish tinge to the florets. A good indicator of freshness is to look for leaves that are lively rather than wilted or floppy.

Cauliflower works as a rice substitute because it has a mild taste and you can cook it in a variety of ways. On top of that, cauliflower rice has some impressive health benefits.

Plant seeds ¼-½ inch deep, 2-3 weeks before the last frost. Thin seedlings or transplant cauliflower 12-18 inches apart in the row with rows 2-3 feet apart. Avoid growing during the heat of summer, as yield and quality are reduced. Irrigation should be deep and infrequent.

Look for cauliflower that has a creamy white color with densely packed florets that are free of blemishes, browning or wet spots. The cauliflower head should feel heavy in your hand for its size. Give the leaves a good look. They should be fresh and vibrant, which is a sign that the cauliflower was recently harvested.

Cauliflowers are usually grown from seed, sown either indoors or outside, and like sun and fertile, moisture-retentive, well-firmed soil. Moving a plant from one growing position to another, often from a pot to its final spot in the garden.

Steaming and microwaving cauliflower will better preserve its vitamin content, especially the B vitamins, than if it is boiled. To microwave: Put 2 cups of florets in a shallow microwavable dish, or cover a whole head of cauliflower with plastic wrap.

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.

It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates and 2 grams of dietary fiber.

Eating raw cauliflower provides maximum vitamin C content, but cooking cauliflower allows your body to absorb more nutrients, such as vitamin K and potassium. Roasting or steaming cauliflower brings out its natural flavors and adds a delightful texture.

What quality should you observe when buying cauliflower? ›

Look for firm cauliflower with compact florets and crisp, fresh leaves with no sign of yellowing or wilting. Avoid cauliflower with small brown specks on the florets; they are a sign of aging.

Purple cauliflowers are one of the most vibrant and striking large vegetables you will see growing in the garden. The deep purple curd is surrounded by bluish-green leaves. Compared to white cauliflowers, the heads of the purple varieties are tenderers and have a milder taste.

Cauliflower heads that are ready to be harvested should be compact, uniformly colored, and feel firm to the touch. If cauliflower “curds” start to separate from each other, the cauliflower is becoming overly ripe. Harvest it right away so it doesn't become bitter.