Crispy Cauliflower with Capers and Breadcrumbs Recipe (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.

Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them.

Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed. (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot.)

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one. The fan helps better circulate hot air.

The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.

Toss the vegetables with cornstarch. You may already have the key to crunchy roasted veggies sitting in your pantry: cornstarch. They recommend tossing each pound of raw veg with “a tablespoon of starch,” olive oil and any spices before roasting them.

How to cook cauliflower Rachael Ray? ›

In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

The vegetables actually absorb some of the marinade, helping to season them from the inside out. All you have to do is toss your vegetables in your favorite marinade and let them sit. That's it.