Love cauliflower but hate how it loses its beautiful white color during cooking? On today’s Tuesday’s Tip with The Kitchen Whisperer I’m going to share with you how to keep your cauliflower white during cooking!
Growing up if we were served cauliflower, it was a punishment. I hated that funky thing. It looked like a brain and tasted like mush. And it was a yucky, dingy color when cooked. However throughout my travels and cooking experiences I learned a trick along the way that will help you when you’re cooking cauliflower to retain its beautiful white coloring. And with this method you can actually amp up the natural sweetness of it too!
Cauliflower, in the past 3 years, really became popular in the food world. With the rise gluten-free, grain-free and other items cauliflower because the new ‘it’ veggie. It was used in lieu of mashed potatoes, as a pizza crust, as rice, as a puree and about 37 other items. But one thing they all had in common was they all didn’t have that beautiful cauliflower white color any longer when boiled.
So this method is super simple!
- If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring.
- If you are okay with it not being super brilliant white, you can do half milk/half water.
- *Note: I’ve only tested this with cow milk, not almond or non dairy milk
But I can attest that when cooked in milk it stays a beautiful white!
