The homeland of cauliflower is considered to be Malaysia. This delicious vegetable arrived in Europe only in the XVIII century. Cauliflower has a rich mineral and vitamin composition, which is far superior to that of white cabbage. In addition, it has a more delicate structure and does not cause increased fermentation of the intestine.
Boiling cauliflower is not a difficult task at all. The vegetable itself does not need any prolonged cooking. Before we start boiling it, we have to remove the green leaves and cut the stem low. The cauliflower is then left whole or chopped into pieces depending on the recipe.
Steamed cauliflower is the healthiest way to prepare it. For this purpose, the chopped cauliflower is placed in a basket and salted water is placed in the pot, which can be flavored with bay leaf if desired. Cooking time is about 10-12 minutes depending on the amount.
If you do not have suitable utensils, you can simply boil the cauliflower, until it softens in salted water or stew it with a little oil and water.
Before serving, you can flavor it with a little butter, roasted nuts or paprika. Boiled cauliflower is a great side dish for roasted meat. It goes well with garlic mayonnaise or cream sauce.
