Control Cauliflower Cooking Odor

Cauliflower contains chemicals that give off an unpleasant odor when it is cooked. The longer it is cooked the stronger the smell becomes. Cooking the cauliflower quickly and only to a crisp-tender state will help minimize the odor and will also minimize the nutrient lose that occurs from overcooking. Listed below are more tips for cooking cauliflower.

• When blanching or cooking cauliflower, keep it white by adding either 1 or 2 tablespoons of lemon juice, 1 tablespoon of vinegar, or 1 cup of milk. The milk will also give the cauliflower a sweeter flavor.
• When cooking a whole head of cauliflower, after trimming away the leaves and some of the core, make a "X' that is approximately 1/2 inch deep through the bottom of the core to speed up cooking time.
• Do not cook cauliflower in an aluminum or iron pot because the chemicals in cauliflower react with the metals in the pots and this causes the cauliflower to become discolored.
• When sautéing or stir-frying, it is a good idea to parboil the cauliflower first so it is partially cooked ahead of time. This will allow the cauliflower to be cooked to the proper doneness when sautéed or stir-fried with other ingredients that are faster cooking.
• When cooking a whole head of cauliflower it should be placed on a plate and allowed to sit for a few minutes for the water to drain after it has been cooked.