How to cook Cauliflower

Cauliflower is a vegetable, which primarily is a flower. The flower remains white because of the lack of chlorophyll inside it’s’ walls. Cauliflower contains high levels of Vitamin C, complex carbohydrates and fibers, so it’s a good vegetable to include the diet, currently it is being examined as it is thought to reduce the risk of cancer. There are several ways to prepare Cauliflower namely, boiling, steaming, frying, among other methods. Here we will use a mixture of methods to prepare a crunchy cauliflower.

Required Tools

• Knife
• Medium pot
• Frying pan
• Medium bowl

Required Materials

• Cauliflower
• Salt to taste
• Vegetable oil

Batter Ingredients

• 1 egg
• ½ cup milk
• 1cup flower
• Teaspoon lime/lemon juice
• 1 teaspoon chili powder

Instructions

1. Remove the leaves from the cauliflower leaving the head of cauliflower
2. Using your bare hands break the head of cauliflower into small pieces.
3. Soak cauliflower in salt water for 20 minutes and this will serve to remove any dirt from the cauliflower.
4. After 20minutes drain and wash with pure water once.
5. Set medium pot (filled to halfway with water) on a medium flame and add salt to taste and bring water to a boil.
6. Add cauliflower to water and allow cooking for 1minute.
7. Drain water immediately.
8. Put the batter ingredients in the medium bowl and mix until a smooth paste/batter is formed.
9. Preheat frying pan with vegetable oil, over a medium heat, this will prevent them from burning quickly.
10. Using the batter made, coat the cauliflower and fry until a rich golden colour is achieved.
11. Remove cauliflower from oil and set on kitchen paper to remove excess oil.

Another method is to use a steamer and this method is really simple.

1. Set water up to ¼ way of the pot and set the steamer basket in with the cauliflower. Allow the water to boil for 5minutes then remove from the heat

Tips

• Its import to not overcook your cauliflower, as they produce an unpleasant odor when that is done.
• In boiling, it is important to add vinegar or lemon juice so as to preserve the colour of the cauliflower.
• Cauliflower should only be cooked until they are crisp, this can be done by using a fork to check.
• The smaller bits of cauliflower usually take about 4-5minutes to cook entirely, whereas if left whole the cauliflower will then take 20minutes. If it is being cooked whole then the cauliflower should be cut down the centre to aid it in cooking properly.
• By making an appropriate dip to accompany the fried cauliflower this will make a delicious treat, also the cauliflower could be had raw with just  a dip.
• Note, do not leave in the water as this will continue to cook the cauliflower and make them distasteful.