Delia shows How to Cook a Cauliflower. Before you begin to cook a cauliflower youneed to choose the right one. The centre should be creamy in colour and the florets tight and firm. The leavesshould look proud and perky,not drab and droopy.
To prepare the cauliflowertake off most of the outer stalks, leaving just a few tender ones. After that slice off the stalk at the base, thenuse a saucepan where it fits snuggly andplace it on the hob.
Pour in about 2.5cm of boiling water.What this means is that thetoughest part of the cauliflower,at the base, sits in the water and the tenderest part cooksin the steam. Thenpop in a bay leaf, which is a very English tradition,and it does impart its own fragrance. Afterthat a sprinkling of salt, and finally a few gratings of nutmeg on the surface, this also has an affinity with cauliflower.
Now put a lid on and simmer the cauliflower for 4 to 5 minutes for a small one, or 6 to 7 for a medium or largeone. To test when its ready use a skewer and the worst thing you can do is overcook it so please don't do that. It needs to feel firm and its better to erron undercooking it if its going to be put under the grill or have any more cooking.
