Cauliflower - Each
Fresh locally produced cauliflower – Each
Cut off the surrounding leaves (if they’re fresh, they can be cooked, too). For large cauliflowers, cut the individual florets from the central stem and cut again if necessary. You should end up with florets of a comparable size, so that they all cook at the same pace. Smaller, baby cauliflowers can be cooked whole.
Store cauliflower in a perforated bag in a cool dark place, or in the fridge and it will keep for several days.
The florets are great used raw in a salad or as part of a crudité selection served with dips. Cooked cauliflower florets keep their shape best when steamed (5-10 minutes) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 minutes for florets; around 10 minutes for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don’t overcook.