Can I cook with fresh cauliflower, even if the florets have developed some browning, if I cut it off?
4 Comments
AntoniaJamesMarch 9, 2011
A cauliflower will have a less delicate and more cabbage-y taste once the little brown spots appear. But they won't hurt you. ;o)
KmackMarch 9, 2011
Just brush the brown spots with the back of a knife and it will be fine to use!
PanfusineMarch 9, 2011
yes, remove the brown part & use as usual unless its mushy or smells.
For a quick snack, I grate the cauliflower on slices of bread, top with shredded pepper jack & toast till golden & crisp, comfort food when eaten with Ketchup!
For a quick snack, I grate the cauliflower on slices of bread, top with shredded pepper jack & toast till golden & crisp, comfort food when eaten with Ketchup!
Sam1148March 9, 2011
Yes...it's just some oxidation unless the cauliflower is limp and mushy.
You might want to soak it in some white vinegar and ice water to refresh it if it's past it's prime.
One application for cauliflower I've been using is cauliflower couscous. You use trimmed florets..and processes in a mini-prep in small batches to make a 'couscous' type texture.
Lightly saute with olive oil a bit of stock and salt--lightly you don't want mush you want crunch.
Use as you would couscous for a base for Moroccan stew. Or topped with simple veggies with lemon juice with Middle Eastern/Mediterranean type seasonings.
You might want to soak it in some white vinegar and ice water to refresh it if it's past it's prime.
One application for cauliflower I've been using is cauliflower couscous. You use trimmed florets..and processes in a mini-prep in small batches to make a 'couscous' type texture.
Lightly saute with olive oil a bit of stock and salt--lightly you don't want mush you want crunch.
Use as you would couscous for a base for Moroccan stew. Or topped with simple veggies with lemon juice with Middle Eastern/Mediterranean type seasonings.
Showing 4 out of 4 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement