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Cauliflower:
Preparation & Handling
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| How to Store |
Store Cauliflower in its wrapping in the crisper section of your refrigerator and use within
five to seven days.
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| How to Cook |
Cooking Cauliflower 101: It’s important not to overcook Cauliflower;
cook it just until tender. It’s almost never a good idea to boil Cauliflower because it all but
ruins flavor and texture. Steaming and blanching are the best methods to preserve the most flavor and nutrition.
Microwave: This method preserves the most nutrients and is really easy. Put Cauliflower in an
inch of water in a microwave-safe dish. Cover tightly and microwave 5 to 7 minutes (total minutes may vary depending
on wattage of microwave, so experiment).
Steaming: A delightful way to cook Cauliflower, steaming preserves flavor, texture and nutrition. Bring
1 to 2 inches of water to a boil in a pot. Arrange florets evenly in a steamer basket, making sure the water does not
seep into the bottom of the basket. Cover and steam. About 5 minutes should be just about right, but it all depends on
your steaming setup. Just make sure you don’t steam too long, as the florets will get too soft.
Stir-fry: You can also stir-fry Cauliflower by cutting the head into bite-sized florets. Heat 1 to 2
tablespoons of oil in large skillet or wok, add florets and stir-fry over medium-high heat until just crisp-tender, about
3 to 5 minutes.
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