The secret to non-mushy cauliflower (2024)

This is prime cauliflower season, with the best quality, good prices ($2 a head) and great supplies coming in from Salinas and Oxnard. Cauliflower bruises easily, so at the market, gently pick it up by the stem. You’re looking for a head that is tight and heavy for its size.

Cauliflower is really good for you — as long as you go easy on the cheese sauce — and it’s nearly 100 percent edible. Like bok choy, the leaves can be slant-cut and added to your stir-fry. Julienne the stem, then add it to salads or sauteed vegetables. And whatever broccoli can do, cauliflower can do better.

The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart. If you cut all the way through the floret, you’re cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them.

Michael Marks is the marketing manager for FreshPoint.

In the Bins

Hachiya persimmons
Local farms, San Joaquin Valley
$1.49 to $1.79 each
Tips: Don’t confuse these with flat, crisp Fuyus. The pyramid-shaped Hachiya is extremely astringent. Wait for it to ripen until it is soft, almost like a water balloon, then use it for baking.
Mini-pumpkins
Local farms, San Joaquin Valley
59 to 79 cents each
Tips: These cute pumpkins are not just for decoration. They’re among the best-tasting hard winter squashes.
Satsuma mandarins
Local farms, San Joaquin Valley
$1.69 to $1.99 per pound
Tips: The most famous of the mandarins, the satsuma will get sweeter, more flavorful and more colorful as the season progresses.

The secret to non-mushy cauliflower (2024)

FAQs

How do you keep cauliflower from getting mushy? ›

Not Draining Excess Water. "If you want to make cauliflower rice or cauliflower pizza crust, you'll need to wring out the excess moisture using a clean kitchen towel," says Blay. If you don't, your cauliflower will be far too mushy to imitate the carbs you're trying to replace.

How do you firm up mashed cauliflower? ›

You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.

How to keep mashed cauliflower from being watery? ›

How Do You Keep Mashed Cauliflower from Being Watery? If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid.

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

How do you keep cauliflower fresh and crisp? ›

How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed. (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot.)

How do you squeeze moisture out of cauliflower? ›

Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!

Why is my cauliflower not mashing? ›

The trick to the perfect cauliflower mash is to drain it really well and then let any remaining water evaporate in a pan on medium heat for 5-6 minutes before mashing. If you don't do this step, you definitely can have a very watery mash.

Why do you add milk to boiled cauliflower? ›

If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.

Why is my baked cauliflower mushy? ›

RECIPE TIPS AND FAQ'S:

Why is my roasted cauliflower soggy? Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them.

How to make cauliflower puree Gordon Ramsay? ›

Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.

How do you not overcook cauliflower? ›

As with all vegetables be sure not to overcook cauliflower. We suggest Healthy Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking.

Why is cauliflower so watery? ›

The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.

What is the best way to water cauliflower? ›

Water cauliflower deeply and infrequently while trying to maintain even soil moisture. About 1-2 inches of water are required per week. Use drip irrigation if possible to conserve water. Mulch around the plant also helps conserve soil moisture and reduce weed growth.

Is it better to steam or boil cauliflower? ›

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

Can I cut cauliflower ahead of time? ›

You can also cut up the cauliflower before storing it. Dry the florets on a paper towel, transfer them to an airtight container, and place them in the fridge. Florets can last four or five days in the refrigerator.

How do you prolong the life of cauliflower? ›

Seal in GladWare® food protection containers. Place whole cauliflower heads inside Glad® ClingWrap (loosely) or Glad® Zipper Bags. Add air holes for circulation. Wrap whole cauliflower heads in Glad® ClingWrap (loosely) or place in Glad® Zipper Bags.

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