How to Boil Cauliflower
Cauliflower is a source of fiber and vitamins. It’s rich in calcium, magnesium, potassium, and phosphorus, as well as vitamins C, K, and vitamins of group B. In addition, it’s low in calories — one cup (107 g) of cauliflower contains only 27 calories.
5-Minute Crafts is revealing how to boil cauliflower correctly and how to diversify your diet with the help of this useful and tasty vegetable. The cooking process will take only 10 minutes.
2 portions call for:
- A medium-sized head of cauliflower
- Black peppercorns
- A medium-sized pot with a lid
- A peeler
- A colander
How to cook
1. Thoroughly wash the head of cauliflower under running water. With the help of a knife, separate the inflorescences and place them in a saucepan.
2. Pour water over the cauliflower, cover the pot with a lid, and bring it to a boil.
3. Once the water boils, add salt as per your taste and several black peppercorns. Afterward, continue to boil the cauliflower on low heat for 5 minutes.
4. After 5 minutes, check the readiness of the cauliflower. Take a knife and slightly pierce one of the inflorescences with it. If it’s soft, turn off the fire. If it’s still solid, let it boil for 5 more minutes.
5. Place the cauliflower in a colander and let the water drain.
6. Serve the cauliflower as a garnish to meat or with other vegetables.
- When in a store, opt for cauliflower with firm green leaves and clean, white inflorescences with no dark spots.
- It’s not necessary to boil inflorescences — they can be eaten raw and added to various vegetable salads.
- Keep the rest of the cauliflower in the fridge in a tightly closed food container. It’s better to consume it within 3-5 days.