Boiled cauliflower

An excellent and very light side dish, boiled cauliflower deserves to be reevaluated not only in its preparation but also in its seasoning.

We know what you're thinking: how sad boiled cauliflower is. White, soggy and tasteless, it is certainly not among the most popular side dishes, especially if you have cooked it the wrong way up until now. In fact, to prepare excellent boiled cauliflower you need to keep a few things in mind: first of all it should be cooked a little , just long enough for it to become tender, and then it should also be seasoned !

From the simplest combinations such as the one with oil, garlic and parsley, to the more exotic ones such as curry, it is of fundamental importance to know how to season boiled cauliflower. As for the odor it releases during cooking , don't worry: we will reveal some tricks to reduce it to a minimum.

How to prepare boiled cauliflower recipe

1. First clean the cauliflower by removing all the florets, placing them in a colander and rinsing them well under running water.
2. Bring a large pot of salted water to the boil, acidulated with the juice of half a lemon (this will help reduce the cauliflower smell that develops during cooking).
3. Dip the cauliflower and let it cook for 15 minutes or until it is tender when pierced with a fork. It is important not to overcook it or it will lose its nutritional value.
4. Gently recover the florets with a slotted spoon and place them on a plate. Your boiled cauliflower is ready to be seasoned and consumed.

Looking for other light ways to cook cauliflower? Try it steamed to preserve all its properties or cooked in the microwave if you are in a hurry and need a tasty side dish.

How to season boiled cauliflower

If you are looking for some ideas on how to season cauliflower, in addition to the aforementioned garlic, oil and parsley , know that it is excellent with curry, turmeric, oil and vinegar, or lemon juice. The choice is then yours whether to sauté it in the pan , perhaps adding other vegetables such as cherry tomatoes and olives, for a touch of Mediterranean flavor that is well completed with oregano.

Conservation

Boiled cauliflower can be stored in the refrigerator, tightly covered with cling film or in an airtight container, for 2-3 days.

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