Cauliflower Florets Prep 1kg – Great Quality
Cauliflower Florets Prep 1kg – Vacuum Packed hours before delivery
Cauliflower Florets Prep 1kg – Order from N&C Produce call – 07932 686498 to place an Order
Cauliflower Florets Prep 1kg daily so as to ensure freshness and for Shelf Life all Vacuum Packed in 1kg Bag.
If you would like to place an Order, call the Office on 07932 686498 and place your Order
We can also take orders for all Vegetable Prep so as to make Chefs life so much easier each day and prices we offer are competitive.
Topped and tailed, outer skin removed. Cauliflower Florets Prepared Delivered chilled.
How do you Prepare a Head of Cauliflower
Remove large leaves from the base of the cauliflower so that the stem is exposed; discard the leaves.
With a paring knife, cut around the stem of the cauliflower.
Break the cauliflower into large florets with your fingers.
Remove any large stems, cutting the cauliflower into smaller florets as needed for the recipe.
How do you Clean and Cook Cauliflower
- Break the cauliflower into smaller pieces. …
- Rinse the cauliflower florets. …
- Prepare a blanching station. …
- Add the florets to the boiling water. …
- Transfer the cauliflower to the ice water. …
- Dry and use or store your cauliflower.
How to Cut and Core Cauliflower
Are you prepping cauliflower by cutting out the core first and then breaking the head into florets? (No shame in this, it’s how I did it for 12 years until my friend Master Chef Chris Otim set me straight.)
There’s an easier way.
Cut the whole head into quarters first, and then angle the knife to cut out the cores.
Note that the cauliflower cores and leaves are perfectly edible; the cauliflower cores are much like broccoli cores.
If you want, peel them and slice them for snacks, or chop them and cook them the way you would the florets.
Once regarded as the white-headed stepchild of the crudité platter, cauliflower now appears to be the heir apparent to the vegetable kingdom crown.
This humble representative of the Brassica family (also home to broccoli, cabbage and brussels sprouts) is found – in one form or another – at kitchen tables everywhere now. It’s even become the carb-conscious darling of the fast-casual restaurant scene, landing itself in everything from pizza crusts to power bowls.
