Cauliflowers
Ingredients
Directions
Prepare
Remove the outer leaves from the cauliflower, leaving one leaf on young ones.
Boil and serve
Bring a pot of water to a boil and add salt.
Add the cauliflower to the boiling water and cook for 15 to 20 minutes, depending on size.
Check doneness by inserting a fork into the stalk; it should feel tender.
Once done, remove the cauliflower with a wire ladle.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cauliflower
- Forms the main body of the dish, becoming tender as it cooks in boiling water.
The step that matters
Checking doneness with a fork. Cauliflower cooks unevenly depending on size, and the stalk is the densest part. Testing it with a fork shows whether heat has softened the core, so the head is neither crunchy nor waterlogged.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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