Boiled cauliflower florets are a great side dish and can be used in numerous dishes.
Despite being one of the most common types of cabbage, I find that its smell and taste are among the most delicate and pleasant.
You can enjoy them as a simple side dish or use them as an ingredient in soups, velvety creams, and stews.
For some recipes I use the more tender florets and consume the crunchier stems as a side dish.
Choose a tender and fresh white cabbage or cauliflower.
Besides 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 score the stems of the florets with a knife.
Put the florets in a colander and wash them thoroughly under running water.
When boiling it, 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 cook for about 20 minutes until they are tender without falling apart.
Cauliflower Cooking Time
– 10-15 minutes for firm boiled cauliflower;
– 15-20 minutes for softer cauliflower perfect for blending or making into a cream;
evaluate based on the desired consistency.With the help of a slotted spoon, carefully remove 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 bit of 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’s also great cold as a salad.
Cauliflower Salad or Reinforcement Salad
In Naples, it is traditional to prepare the cauliflower salad for Christmas Eve, a dish rich in flavors and symbols that is served “as reinforcement” in the following days by adding pickled vegetables and peppers.
* pickled products – like pickled vegetables – may contain sugar, always check the label before buying.Season the boiled cauliflower florets with a pinch of salt and a pinch of pepper.
Drizzle with lemon juice.
Add anchovies, olives, and sun-dried tomatoes.
Drizzle with extra virgin olive oil and add chopped parsley.
Mix gently and serve!For the preparation of:
– appetizers, main courses, second courses;
– salads;
– soups, velvety creams, and stews.Don’t miss the recipe for light cauliflower béchamel.
Storage, Tips, and Variations
If there’s leftover, don’t throw out the cauliflower cooking water.
If it doesn’t have too strong an odor, you can use it:
– as a base for soups and stews;
– as vegetable broth;
– to cook pasta or rice.
Use it immediately or within 24 hours and store in the fridge.
Boiled cauliflower keeps in the refrigerator in an airtight container for 2-3 days.
FAQ (Questions and Answers)
How to substitute white cauliflower?
You can use other varieties of cauliflower or broccoli.
Can I steam the cauliflower instead of boiling it?
Of course: steaming retains nutrients better.
The Accu-Chek Dietometer
boiled cauliflower
200 g raw weight of boiled cauliflower = 185 g cooked weight of boiled cauliflower | CHO 5.4 g.
