Cauliflower: evenly sized florets for more predictable cooking

Useful to know

For cauliflower, choose a hard, compact head with tightly assembled florets. For the usual white cauliflower, the university guide describes a creamy white color and recommends avoiding brown spots. Before use, rinse under running water. [1]

When dividing, it is not necessary that every rose is exactly the same, but avoid extremes. Very small parts and large dense pieces are different cooking tasks. Separate the biggest ones instead of trying to make up for everything by a longer time.

If you are going to make puree, keeping the beautiful shape is not the main goal. For a garnish with individual florets, the shape has more significance. The purpose should determine the cut, not the other way around.

The entire head is refrigerated in an envelope according to university guidelines. [1] This is not a common term for any already cooked cauliflower dish. After preparation, follow the conditions for the specific prepared food.