Preparation, Uses, & Tips
Wash cauliflower well just before using. Cut it into florets by pulling away the leaves and cutting around the core on the underside. Separate the florets by cutting them apart from the inside of the cauliflower. The green leaves at the base are edible, but have a stronger flavor than the florets. Adding a tablespoon of lemon juice or a cup of milk to the cooking water will prevent discoloration. Cut cauliflower into large florets, toss with olive oil and fresh thyme, and roast, or steam it and serve with a light cream or cheese sauce.
Copyright © 2014 Aisle7. All rights reserved. Aisle7.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.