To make cauliflower gratin, Gartin uses her cutting method to cut it into florets, then cooks them in a large pot of salted boiling water. This allows them to get just a little bit tender but ...

Breaking down a head of cauliflower into florets isn’t too difficult ... and Brussels sprouts are other favorites in our house. Cut the veggies into bite-sized pieces and cook as directed.

Cut the cauliflower into florets and add to the milk. Once the milk has boiled, remove the florets and keep aside. 4. Cover and let the milk continue simmering till it reduces to half the quantity. 5.

With a paring knife, core and cut the cauliflower into small florets. Place in a large bowl and toss with the oil and Tuscan seasoning, coating evenly. Cut 1 piece of heavy-duty aluminum foil ...

Supermarkets tend to cut off the leaves, but in fact they give the delicate curd extra protection. To freeze, divide the cauliflower into florets and wash. Blanch in boiling water, drain ...

Try adding a little English mustard to the sauce to give it bite. Cut the cauliflower into florets, reserving the leaves. Steam the florets and greenery for 7–8 minutes until they’re tender, then ...

Set beans aside until needed. Cut the cauliflower into florets and slice the onions. Add the cauliflower, onions, turmeric, chilli, fennel seeds, olive oil and salt and pepper and mix well.

Supermarkets tend to cut off the leaves, but in fact they give the delicate curd extra protection. To freeze, divide the cauliflower into florets and wash. Blanch in boiling water, drain ...