The same method is used when parboiling or blanching vegetables. The difference is the length of boiling time. When blanching, vegetables are boiled for a short time, ranging from 1 to 3 minutes depending on the vegetable. When parboiling, vegetables are cooked until about half done. See par-boil instructions below.
- Add milk to the water to help the cauliflower keep its white color. It will also sweeten the flavor of the cauliflower.
- Bring water to a boil and add the cauliflower pieces. Return to a boil and gently boil for 3 to 5 minutes.
- When parboiled to desired doneness, remove the cauliflower with a slotted spoon and place in ice water to stop the cooking.
- After parboiling, the cauliflower is ready to be sautéed, added to a stir-fry.
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