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    Home » Vegetable Dictionary

    Cauliflower - our tips, tricks & more!

    Filed Under: Vegetable Dictionary

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    Cauliflower a versatile yet oh so tasty member of the brassica family is great in salads whether you serve it raw, roasted or riced! Learn all the ins and outs of this veggie flower.


    white, orange & romanesco cauliflower on a dark background

    Cauliflower comes from the Latin words caulis (cabbage) and flōs (flower). Cauliflower was cultivated from wild cabbage that grew in Asia and parts of the Mediterranean. It was introduced by the Moors to Europe and became part of the diet by the 1500s. It was cultivated in the British Isles in the 16th century.

    Table of contents

    • When are Cauliflowers in Season?
    • Nutritional Information
    • Cauliflower Varieties
    • Selection & Storage
    • Preparation
      • How to cut into cauliflower florets
      • How to cut into cauliflower steaks
      • How to make cauliflower rice
      • How to prepare Romanesco
      • How to prepare Caulilini
    • Ready to try some cauliflower salads?

    When are Cauliflowers in Season?

    Autumn
    Winter
    Spring

    Nutritional Information

    Cauliflower is a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
    Romanesco is also a good source of protein and a great source of dietary fibre.

    Cauliflower Varieties

    White Cauliflowers - are the most common cauliflowers available in Australia they have a creamy, white head that is surrounded by green leaves.
    Orange Cauliflowers - are similar in every way to white, the colour is from a genetic mutation, which allows them to hold more beta carotene or Vitamin A. They are also known as Cheddar cauliflower and Orange Bouquet cauliflower. 
    Romanesco - is another new type of cauliflower with a bright yellow-green head with distinctive pointy, cone-shaped florets that have a nutty taste when cooked.
    Purple Cauliflower - is a new variety that contains anthocyanins that give this vegetable its unique colour. When you overcook purple cauliflower, it turns green as the colour seeps into the cooking water.
    Caulilini - is a new brassica variety, it was developed by the same company who introduced broccolini to the market. While broccolini is a cross between broccoli and gai-lan (Chinese broccoli), caulilini is all cauliflower. It has long green stems with cream-coloured, open florets growing in bunches at the tops. The heads are firm, with a few large, cabbage-like leaves growing around them. The entirely edible stems and flowers offer a succulent texture and sweet, nutty flavour with none of the typical brassica aroma or bitter taste.

    cauliflower varieties - white, orange, purple, green, romanesco & caulilini

    Selection & Storage

    Look for white or cream-coloured heads that feel heavy for their size. The deeply ribbed green leaves that envelop a head of cauliflower should look fresh, not wilted, yellow or dry.
    Keep cauliflower loosely wrapped in plastic in the fridge. It can keep up to 2 weeks if bought fresh.
    You can cut cauliflower into florets and store them, sealed, in a plastic bag in the fridge for up to one week.

    Preparation

    How to cut into cauliflower florets

    Cut off the surrounding leaves (if they’re fresh, they can be cooked, too). For large cauliflowers, cut off individual florets from the central stem and cut again if necessary. You should end up with florets of comparable sizes so that they all cook at the same pace. Place in a colander and wash under cold running water.

    • HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD
      CUT THE STEM FROM CAULIFLOWER
    • HANDS BREAKING CAULIFLOWER INTO FLORETS ON WOODEN BOARD
      BREAK INTO FLORETS
    • CAULIFLOWER FLORETS ON WOODEN BOARD
      CAULIFLOWER FLORETS

    How to cut into cauliflower steaks

    Cut off the stalk flush with the base of the crown. (Do not cut any part of the core that is attached to florets.)
    Stand the cauliflower upright. Cut 1-inch-thick slices, from the crown down through the core end. Side cuts may be precariously held together but should be bound by the core—use a wide spatula to transfer steaks off your board. Reserve any stray pieces, which can be prepared alongside the steaks and served with them.
    Place in a colander and wash under cold running water.

    • HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD
      CUT THE STEM FROM CAULIFLOWER
    • CAULFLOWER STEAKS
      SLICE INTO STEAKS

    How to make cauliflower rice

    Wash the cauliflower and remove the leaves and most of the Advanced stem, then pulse in a food processor until it resembles rice, (not too fine or it will turn to mush). Re-process any large pieces, then transfer to a mixing bowl.
    Cook cauliflower in a non-aluminium saucepan as the chemical in cauliflower can react with the aluminium changing the colour of the cauliflower to yellow.

    • GRATING CAULIFLOWER WITH BOX GRATER ON WOODEN BOARD
      COARSELY GRATE CAULIFLOWER
    • RICING CAULIFLOWER IN FOOD PROCESSOR
      RICE CAULIFLOWER IN A FOOD PROCESSOR

    How to prepare Romanesco

    Cut the base of the romanesco, removing the thick stem that protrudes beyond the florets and larger leaves (if they are attached).
    Using a paring knife separate into florets of the same size.
    Place in a colander and wash under cold running water.

    How to prepare Caulilini

    There is really not much needed to prepare caulilini, wash thoroughly under cold running water to remove any dirt. Then cut off the bottom, hard stalk then break into smaller long florets.

    Ready to try some cauliflower salads?

    MISO CAULIFLOWER IN BLUE BOWL WITH CHOPSTICKS, CHILLI FLAKES & CORIANDER ON THE SIDE
    MISO CAULIFLOWER
    PURPLE CAULIFLOWER SALAD IN A DARK GREY BOWL WITH PARSLEY ON THE SIDE
    PURPLE CAULIFLOWER
    ROAST-CAULIFLOWER-SALAD-PORT-ANGLE
    ROAST CAULIFLOWER
    CAULIFLOWER TAHINI SALAD ON A BLACK PATTERNED PLATE WITH ZA'ATAR AND LEMONS & PARSLEY ON THE SIDE
    CAULIFLOWER TAHINI SALAD
    ROMANESCO SALAD IN PINK SALAD BOWL WITH PARSLEY AND PARMESAN FLAKES IN PINK BOWL ON THE SIDE
    ROMANESCO SALAD
    CAULIFLOWER TABBOULEH IN A BOWL WITH ZA'ATAR AND PARSLEY ON THE SIDE
    CAULIFLOWER TABBOULEH
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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