- The cauliflower must be firm for a concentrated flavor. If the cabbage is sluggish and when pressed, it is soft, like plasticine, this indicates that it is no longer very fresh.
- If the cabbage has green leaves, then it is young and was recently cut. It is customary to cut off wilted leaves, so if you see only the white part, especially with brown spots, it has been stored for a long time.
- The ideal size for cabbage is 600-700 grams. Larger cabbage may be overripe and may take longer to cook.
- Cabbage is usually not washed, especially if it is in the leaves. It is enough just to divide it into inflorescences. Young cabbage has crispy inflorescences, full of moisture, so they are tastier and faster to cook.
- There are many ways to prepare cauliflower. I prefer to bake it with butter and white wine vinegar. When baking, it is important to lay the cabbage with inflorescences down, then the oil will be perfectly absorbed. Can be served as a side dish with any meat and fish.
Cauliflower with truffle sauce