Start with fresh, high-quality cauliflower with the florets tightly packed, white and free from blemishes or soft spots
Make sure the leaves are fresh and green
Break florets into similar size pieces so that they cook evenly.
Cauliflower contains Sulphur compounds that break down during cooking and produce a strong flavor.
Cooking for a short period of time limits such break down and the resulting strong flavor, so be careful not to overcook.
Over cooking also causes it to become mushy. Check on the texture after 5-7 minutes.
Uncover during the last half of the cooking process to allow the strong flavors to escape.
Steaming, microwave, roasting, grilling and stir-fry are good methods of cooking. Roasting enhances the flavor through caramelization.
Cauliflower goes well with a variety of flavors, spices, fats and sauces. Experiment.
Try mashed cauliflower as a substitute for mashed potatoes. It is similar in taste and less calories, about 1/3
Add spices early, Cauliflower absorbs flavor best while it cooks. Add garlic, curry powder, smoked paprika, cumin, or turmeric directly to the oil when sautéing or roasting.
Ionie Ponde, MS, RD, LDN
B Food Savvy 