Can I cook with fresh cauliflower, even if the florets have developed some browning, if I cut it off?
Sam is a trusted home cook.
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.
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!
Just brush the brown spots with the back of a knife and it will be fine to use!
AntoniaJames is a trusted source on Bread/Baking.
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)
Please enter a valid email address.
Well played. You deserve a cookie.
It's all thanks to a certain salami
Smoky Pasta Alla Vodka
This Japanese Sauce Will Reignite Your Love of Vegetables
Shop the Piglet Tournament Cookbooks
Piglet Day 2! Read the Cookbook Review
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)