Boiled cauliflower florets are an excellent side dish and suitable for the preparation of numerous dishes.
Although it is one of the most common varieties of cabbage, I find its smell and taste among the most delicate and pleasant.
You can enjoy them as a simple side dish or use them as an ingredient in soups, purees, and stews.
For some recipes, I use the more tender florets and eat the crunchier stalks as a side dish.
Choose a tender and fresh white cabbage or cauliflower.
Apart from the classic white cauliflower, you can use purple cauliflower, green cauliflower, and yellow cauliflower.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 head cauliflower (white)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
Suggested Tools
- Knife
- Cutting Board
Preparation
Cut the cauliflower into florets and slightly notch the stalks of the florets with a knife.
Place the florets in a colander and rinse them thoroughly under running water.
* for a more thorough cleaning, soak the florets in water with a little baking soda for at least 20 minutes.When boiling, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the cauliflower florets and a pinch of baking soda and let them cook for about 20 minutes until they are tender but not falling apart.Cooking time for cauliflower
– 10-15 minutes for firm boiled cauliflower florets;
– 15-20 minutes for softer florets perfect for blending or making into a cream;
adjust according to the desired consistency.With the help of a slotted spoon, gently lift the cauliflower florets and transfer them to a container.
Your boiled cauliflower florets are ready.
Season with a pinch of salt and drizzle with a little extra virgin olive oil.
You can add apple cider vinegar or lemon juice.You can sauté it in a pan with garlic and chili pepper.
It is also excellent cold as a salad.
Cauliflower Salad or Insalata di Rinforzo
In Naples, it is traditional to prepare cauliflower salad for Christmas Eve, a dish rich in flavors and symbols served “di rinforzo” in the following days by adding pickled vegetables and peppers.
* pickled products – like the mixed vegetables in vinegar – can contain sugar, always check the label before purchasing.
Season the boiled cauliflower florets with a pinch of salt and grind some pepper.
Drizzle them with lemon juice.
Add anchovies, olives, and sun-dried tomatoes.
Drizzle with a little extra virgin olive oil and add chopped parsley.
Mix gently and serve!For the preparation of:
– appetizers, main courses, and side dishes;
– salads;
– soups, purees, and stews.Don’t miss the recipe for light cauliflower béchamel.
Storage, Tips, and Variations
If you have leftovers, don’t discard the cauliflower cooking water.
You can use it:
– as a base for soups and stews;
– as a vegetable broth;
– to cook pasta or rice.
It should be used immediately.
Boiled cauliflower can be stored in the refrigerator in an airtight container for 2-3 days.
FAQ (Questions and Answers)
How to replace white cauliflower?
You can use other varieties of cauliflower or broccoli.
Can I steam the cauliflower instead of boiling it?
Of course: steaming better retains the nutrients.
The Accu-Chek Diet Meter
boiled cauliflower
200 g of raw weight boiled cauliflower = 185 g of cooked weight boiled cauliflower | CHO 5.4 g.
