Storage: If you don’t like cauliflower, that may be because you haven’t eaten it really fresh and raw. Storage, even good storage, causes cauliflower to develop a sulfurous flavor. Keep it in a plastic bag in the refrigerator crisper, but like sweet corn, try to eat your cauliflower quickly. Older cauliflower should be cooked.
Uses: One of the interesting, little-known facts about cauliflower is that simmering it longer than 30 minutes deactivates the chemicals that give it a sulfurous flavor. The strong smell while cooking is unpleasant, but the flavor resembles roasted cauliflower, sweet and caramelized. Raw cauliflower is delicious. Cauliflower also pickles well.
- Cauliflower Confit
- Cauliflower Gratin with Gruyere and Hazelnuts
- Cauliflower Pakoras
- Cauliflower-Cheese Soup
- Curried Cauliflower and Potatoes
- Daniel’s Kim Chee
- Deep-Dish Hazelnut Vegetable Pie
- Stir-Fried Beef and Cauliflower
- Wide Green Noodles, Cauliflower, and Broccoli in Mustard Butter