Hi!!! If I just bought a fresh head of cauliflower and the stems look greenish, does that mean it is not ripe or edible?
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Hi!!! If I just bought a fresh head of cauliflower and the stems look greenish, does that mean it is not ripe or edible?
3 Comments
Sorry, I meant to say that I use the ones with green all the time. Even the stem.
Here's my favorite application for cauliflower.
Cauliflower couscous.
Break it down, trim the Florette from the stems. Put in small batches in a mini-prep or larger batches in a full sized food processor.
Pulse to break it down to 'couscous' textures. (the green fresh bits would work with you there). Don't make mush!
Sautee that with olive oil, a touch of stock (or vegie, stock crystals) a touch of cumin, and water. Steam and only LIGHTLY cook it ..again; don't make it mushy. It should be crunchy.
Use as you would couscous. As a base for a tagine (lamb stew with lemon and veggies), or veggies, (Carrots, eggplant, mushrooms, onions) with lemon middle eastern seasonings.