Spiced Whole Cauliflower with Smoky Tomatoes and Salsa | Rebel Recipes (2024)

FAQs

How to cook cauliflower Rachael Ray? ›

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

Roasted Cauliflower Cooking Prep

First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.

This simple smoky sautéed cauliflower and green beans makes a flavourful vegetable side dish. A garlicky tahini drizzle, toasted almonds, and finely chopped olives add texture and mega flavour. This one comes together with ten main ingredients and in roughly 30 minutes.

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.

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.

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.

When your cauliflower is roasting, it will give off steam – if there isn't enough space for air flow, the steam will end up making your cauliflower mushy. Leaving enough space around each piece ensures they will caramelize and crisp up.

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

As The Kitchn notes, cauliflower does see oxidative brown spots naturally, but it's not time to toss the cauliflower until the color turns from light brown to dark brown or black. That's the point of no return. Other telltale signs of spoilage for cauliflower include mold, off-smells, slimy texture, or soft spots.

Romanesco, also known as broccoflower or Roman cauliflower, is a chartreuse, unique-looking vegetable prized for its appearance and mild flavor. It is sometimes assumed to be a hybrid between broccoli and cauliflower but is botanically different (although related).

Can you eat everything on a cauliflower? ›

What parts of a cauliflower are edible? We've all enjoyed cauliflower cheese in our time, but many of us are guilty of only using a fraction of these delicious, creamy white veggies. Every part of a cauliflower is edible, even the tough outer skin.

You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does, but it remains firmer.

You can keep cauliflower's white color and enhance its sweetness by adding 1 cup of milk when cooking it. Add a cup of milk to the cooking water and bring it to a boil. Add the cauliflower pieces and allow the water to return to a boil; gently boil for 3 to 5 minutes.

Overcooking cauliflower makes it mushy and crumbly (via Bon Appetit). Cauliflower also releases a sulfur-like odor as it cooks. The longer the cook time the stronger the smell in general (via Recipe Tips). Like any vegetable, excessive cooking can also reduce the nutritional benefits of this super-vegetable.

Evenly-sized florets: When cutting the cauliflower into florets, aim for uniform sizes to ensure even cooking. Steaming for nutrient retention: Steaming preserves the cauliflower's natural flavors and nutrients best. This is the ideal option if you're looking to maximize health benefits.

The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.

Giving the cauliflower florets a quick blanching in boiling water before freezing ensures that they will retain a good texture when you get around to cooking with them. Once the cauliflower is separated into florets, drop the florets into the pot of rapidly boiling water. Let them cook for 5 minutes.