Cauliflower

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Compact creamy coloured curds that are firm and closely packed are the freshest. Trim the stalk and remove all but the small green leaves. Using a sharp knife, cut out the centre core to help speed up cooking.
  • Add a whole cauliflower head, stalk end up, to boiling salted water, and cook for 15–20 minutes. Drain and serve with a white or cheese sauce.
  • Break into even-sized florets and boil in salted water for about 10–12 minutes until just tender.
  • Add a bay leaf to simmering cauliflower to help take away the cauliflower smell.
  • Small florets of cauliflower are delicious served cold with an oil and vinegar dressing. Add to salads or serve with a little chopped onion and parsley for a first course.
  • Allow 1 large head for 4 servings.