cookpad.japan @cookpad_jp
If you don't prep your cauliflower immediately after buying it, it'll develop a terrible color. So let's boil it while it's still fresh.
If you cut it apart with a knife and then boil it, you'll get these small bumps and it'll make for a terrible shape. So boil the entire head, and then break apart the florets with your hands.
I add the vinegar to keep it a nice color when boiling. If you don't have vinegar, you can substitute it with a small amount of wheat flour or lemon juice.
Depending on the flavor of the cooking you're going to do after boiling it, it might be a good idea to break it up and use it in different ways. Recipe by Honoono ryourinin
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Ingredients
1 serving
- 1 Cauliflower
- 1 tsp Salt
- 1 tbsp Vinegar
- 1 tsp Flour (instead of vinegar)
- 1 tbsp Lemon juice (instead of vinegar)
Cooking Instructions
-
1
Remove the leaves and any excess stem. Wash both sides well under running water.
-
2
Check the size of your pot to make sure you can add the whole head of cauliflower. Add enough water to cover the cauliflower.
-
3
Add the salt and vinegar to the water, cover with a lid, and bring to a boil (covering makes it boil faster).
-
4
Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes. Reduce the time if you're going to cook the cauliflower with heat later.
-
5
Once the 4 minutes are up, drain the water away and let it cool on a cutting board. Use your hands to break apart the florets.
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A collection of the best recipes from the Cookpad Japan community, translated into English!
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