Cut cauliflower into 1-inch pieces. Add to the pan and season with salt and pepper. Stir and cook, stirring occasionally for ...

As a cook, I always have cauliflower in the house ... milk and blitzed to a silky puree with olive oil and a grating of fresh nutmeg. It lends itself brilliantly to spicing, makes a crunchy ...

Start with fresh cauliflower for the best texture. It helps ensure that the florets stay firm during cooking. The fresher, the better. Coating the cauliflower in cornstarch gives it a crispy outer ...

Add the medium pieces of cauliflower and cook until golden brown (5 to 6 minutes ... discarding the oil in the pan. Add the small raw cauliflower pieces to the bowl, then the remaining olive ...

Romanesco is a variety of green cauliflower ... Cook from frozen. Trim off the leaves, cut off the core and separate the individual florets. Steam, fry, stir-fry or eat the florets raw in salads ...