The best whole roasted cauliflower in the world recipe (2024)

FAQs

Why do you soak cauliflower before cooking? ›

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.

Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet.

Have you roasted cauliflower before and it came out tough or mushy? A common problem is either roasting it at too low a temperature or stopping once the cauliflower is tender—both mean that the florets do not caramelize.

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

Why do you boil cauliflower before cooking? Boiling the cauliflower before roasting it whole ensures that the final dish is tender all the way through. Since a whole cauliflower has less surface area than cut florets, adding sel gris to the water means that the cauliflower gets seasoned from the inside out.

To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.

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.

Baking soda – I've said it before and I'll most likely say it again…a pinch of this stuff will help break down your cauliflower and make it blend up into a velvety dream. Scallions – Because a little cooked onion (of any kind) makes for a solid base for any savory dish. Also they make for a pretty garnish.

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.

Why does cooked cauliflower hurt my stomach? ›

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.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

After that slice off the stalk at the base, then use a saucepan where it fits snuggly and place it on the hob. Pour in about 2.5cm of boiling water. What this means is that the toughest part of the cauliflower, at the base, sits in the water and the tenderest part cooks in the steam.

Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.

For large cauliflowers, cut off individual florets from the central stem and cut again if necessary. You should end up with florets of a comparable size, so that they all cook at the same pace. Then wash. Smaller, baby cauliflowers can be cooked whole.

Food Science

Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.