Cauliflower

General Tips

• Before serving or cooking, peel off the stem leaves of cauliflower, turn upside down and cut stem just above where florets are joined
• Cook cauliflower in milk to reduce its strong flavour
• To keep cauliflower white, cook in some water with a little lemon juice or milk

Recipe Tips & Hints

• Serve crisp raw cauliflower and broccoli florets along with other raw veggies with any Renée's Gourmet Dressing & Dip
• Make a Huguenot Salad with chopped broccoli & cauliflower, peanuts, raisins and chopped green onions, tossed with Renée's Gourmet Poppy Seed Light Dressing & Dip
• After removing the outer leaves from cauliflower, cut into florets before steaming or steam whole, and serve as a side dish with steamed carrots and a Renée's Gourmet Dressing & Dip
• Cauliflower is a staple ingredient of stir-fries when quickly sautéed with other stir-fry veggies until tender-crisp and served with meat strips and Renée's Gourmet Mandarin Ginger Sizzlin' Sauce, Naturally Light Spring Herb Italian Dressing/Marinade, Roasted Red Pepper & Garlic Sizzlin' Sauce Or Sesame Ginger Teriyaki Sauce
• Serve steamed cauliflower topped with parmesan, cheddar or Renée's Gourmet Ranch Dressing & Dip, or marinate it with other vegetables for salads
• Make a vegetarian wrap with brown rice, julienned zucchini, cauliflower & broccoli florets, julienned red onion & carrots and Renée's Gourmet Mandarin Ginger Sizzlin' Sauce

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