Cauliflower
A cruciferous vegetable with a mild flavour and versatile texture, which can be eaten raw, blanched, roasted, boiled or mashed.
What it offers and why to use it
The most commonly used part is the compact head, although the stem and tender leaves are also edible. A short cooking time helps to maintain texture and limit the characteristic sulphurous odour.
Mild, vegetable and slightly sweet; when roasted, it develops notes of toasted and dried fruit.
From shopping to cooking
Choose
Look for a firm, compact piece with uniform colour and green leaves. Avoid dark spots, excessive moisture or soft florets.
Store
Store unwashed, in a perforated bag, and consume within 4 or 5 days. Blanched florets can be frozen.
Prepare
It is suitable for creams, side dishes, curries, salads, pickling, gratins and vegetable doughs.
How to make the most of it
Good pairings
Pairs well with lemon, mango, curry, turmeric, cumin, garlic, cheese, tomatoes, coriander and olive oil.
How to substitute it
Can be substituted with broccoli or Romanesco, adjusting the cooking time slightly.
Recipes with cauliflower
Salmon with cauliflower purée and dill dressing
Pescatarian
Cauliflower gratin with cured beef hollandaise
Gluten-free
Pork chops with vegetables in cider
Gluten-free
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →