What is a floret of cauliflower?

Remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Detach the florets where they join at the center. Separate the florets by cutting through the base to make smaller florets. Cut any size floret you like by simply cutting through stem and head of each floret.


How do I Steam cauliflower?

Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 teaspoon fine sea salt and trimmed and cleaned cauliflower florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).

How do you cook cauliflower?

Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces. Melt 1 tablespoon butter in a skillet over medium-high heat.

How do you cut a cauliflower?

Once you’ve removed the stem, the cauliflower will naturally fall apart into large florets. You can break these large florets down into smaller, bite-sized florets with your knife. Use the tip of your knife like a wedge to cut away the smaller florets growing off the sides. The big ones can just be cut into quarters.

The cauliflower florets should be kept in its original packaging; after opening the product, when there is some product still in the bag, you should take out as much air as possible from the bag to prevent accelerated maturation.

Optimum conservation temperature: from 1°C to 4.4 °C

Humidity: 95 to 100%

Produces ethylene: NO

Sensitive to ethylene exposure: YES.

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