Basics for the novice cook | ||
Cauliflower | ||
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If you don't need all the cauliflower at once, just cut off what you need, and then remove say 2cms from the thick end of the stem and stand it in a glass of water for 30 minutes. This will revive it and help it to keep for a few extra days. To boil, put the florets in a saucepan of clean cold water and heat on the hob. When the water is boiling, add a teaspoon of salt, and turn the heat down to a gentle boil. The cauliflower will be cooked after 5 or 6 minutes - turn off the heat and drain out the water. Serve.
To stir fry, cut the florets lengthways into quarters or halves depending on their size. They will only need about 3 minutes in a wok, and try not to damage them as you are stirring. |
To prepare cauliflower: The thickest part of the stem will be a bit on
the woody side so, using a sharp knife, carefully remove the tender parts with the florets attached. Rinse in clean water before cooking.
To make an easy cauliflower cheese - Follow the procedure above
but boil for only 3 minutes and drain. Transfer the florets to an ovenproof dish, and cover with a jar of cook-in cheese sauce (the sauce used for lasagne topping is ideal and I find the
supermarket value brands are adequate for this dish). Sprinkle grated cheddar cheese on the surface and put in the centre of a pre-heated oven (190 centigrade, 180 fan, Gas mark 5)
for around 20 minutes until the cheese has started to turn a golden colour.
