Thursday, February 7, 2013

Cauliflower Florets

A member of the cabbage family which is composed of bunches of tiny florets on clusters of stalks. Cauliflower may be white, green or purple (which turns pale green when cooked). The entire floret portion (the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor.
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Cauliflower Florets
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.

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