Colorful cauliflower is the new white, but to keep it looking vibrant, Cooks Illustrated shared the best ways to cook each kind.
Purple: to prevent the anthocyanin compounds from leaching, sautéing is best.
Orange: the carotenoids that give it a sunny glow, will stay in tact no matter how you cook it.
Green: the chlorophyll compounds turn brown when overcooked, so keep it crisp and monitor along the way.
Read MoreSave your cauliflower leaves a trip to the compost bin, by roasting them with olive oil, salt & pepper, for about half an hour at 375°, flipping half-way through. You can keep them whole or slice ‘em, either way - the edges will crisp up & the stalk will soften - and your tastebuds will thank you.
Read MoreBrowning is a natural occurrence in cauliflower and is simply a result of oxidation (just like when a sliced apple is exposed to light and air). It is perfectly safe to eat, as long as it hasn’t turned soft or dark in color. If the blemishes make you uncomfortable, just use the edge of a sharp knife to scrape them off and then proceed to use the rest of the vegetable as planned.
Read MoreThe easiest way to reduce the amount of crumbly mess when breaking down a whole head of cauliflower, is to turn it upside down. Ina Garten suggests cutting out the stem first and then pulling apart the individual florets. You can also cut it into quarters, so that you can easily see where the florets meet the stem.
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