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Hi all. I was dining at what I would regard as a good local cafe last year and got served cauliflower with my meal, the intense flavour was amazing, when asked on another day how he cooks his cauliflower, he said that he “just boils it” but I’m sure something had to have been added to lift that flavour. Does anyone know the secret please?
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Freshness is the best flavour enhancer for all veg I think
Other than that, I don't know what could've made the difference. I think the most important for both broccoli (calabrese) and cauliflower is that you drain very well, and let excess water steam off to avoid it being watery.
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2 ways of doing Cauli
Boiled but left aldenti, then smothered in cheese and grilled. 2nd way is to just compost it...Comment
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Steamed....never boiledComment
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I'd go with composting it...…………………...Comment
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Some people like it al dente, some soft and mushy. Some caulis have a stronger taste than others and a lot depends on the size they are when harvested. Too many imponderables!!
Maybe a cookery forum could give you the answers you're looking for?Comment
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Salt... chefs add way more salt than home cooks do, because it lifts the flavours. As home cooks, we read all the bad press salt (rightly) gets, and err on the side of caution.He-Pep!Comment
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I'm not usually one for the latest fashions when it comes to cookery, but I really do quite like cauliflower that has either been fried as a thick slice, or grilled until it goes very caramelised in places. It changes the 'meh' flavour it usually has for me
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cheese
on a more serious level, I think it is a combination of factors
salt (I bet he salts his a lot)
steaming not boiling
cooking it for less time than you think (how crunchy was it)
freshnessComment
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It was cooked to perfection. I had wondered whether he had added bicarb or something in the water to bring out the flavour. I didn’t detect lemon or vinegar as some chefs add but that’s not saying he didn’t, I just didn’t pick up on it at the time!Comment
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Seconded..Originally posted by bikermike View Postcheese
on a more serious level, I think it is a combination of factors
salt (I bet he salts his a lot)
steaming not boiling
cooking it for less time than you think (how crunchy was it)
freshnessComment
(sounds posher)
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