When buying cauliflower, choose heads that are creamy white with no dark spots. The head
should be firm and compact and the leaves should be bright green and crisp with no signs of
yellowing. Whole heads wrap in plastic paper bag can be stored stem side down in a refrigerator
for at least a week.
To cut cauliflower, first you’ll remove this outer green leaves and cut off the end of the core.
Rest the cauliflower with the step facing up. Using a paring knife, angle the knife slightly inward
to remove the core. Turning the cauliflower as you cut. Once the core has been removed, you can
then cut off the florets.
To do this, simply cut along their stems like this. Now either break or cut the florets in to even
size pieces. A great way to keep the florets’ natural shape is to cut through the stem until you
reach the base of the floret. At this point, twist your knife to break it in half. Cut bigger pieces
straight through if you're going to roast the cauliflower. As this flat surface can caramelize nicely
when laid flat.
When using cauliflower in something like a soup, you can simply cut it into few larger pieces
like this. Then roughly chop into smaller even size pieces. Whether you roast, boil, steam, or
sauté cauliflower cook it in the shortest possible time to minimize its sulfurous odor.
Transcription by:
Scribe4you Transcription Services