Cauliflower at its best

Preparation

1. Bring a large pot of water to a boil. Add the vinegar and cauliflower and cook for 6-8 minutes or until tender. Expiration

2. In a medium skillet, melt butter over medium heat. Add the cauliflower and season with salt and pepper. Cook, stirring frequently for 4-5 minutes or until lightly browned. Add the breadcrumbs, stir to coat. Cook over medium heat, stirring frequently, for 3-5 minutes or until bread crumbs are crisp and golden.

3. Add the parsley and parmesan cheese and serve immediately.

About cauliflower

• The secret of good tasting it, buy fresh cauliflower, if it tastes sweet and tender. Old cauliflower can a taste of cabaggy have said. I bet considering I have not tried too hard cooked and fresh.

• When buying cauliflower, look for a tight mass of flowers in a cool, green leafy vegetables halo around it. It should feel heavy for their size and have a pleasant smell. Avoid marked by brown spots cauliflower with wilted greens, or surface.

• As hardy as it seems, cauliflower is very sensitive and can cabbagy mounted a strong taste and smell when too long. However, it will keep in the refrigerator, unwashed, for two days. Cauliflower easy bruising and needs oxygen, so that in vented plastic wrap. The heads of the wound rod end shops to prevent condensation in the quark and discolour rapidly disintegrating.

• Make sure the cauliflower burn buy as soon mushy.When cauliflower, the choice of a solid, compact head with a creamy white curd it will become crispy. Store in a refrigerator in a perforated plastic bag for up to four days (The white part of the vegetable is called quark.).

To cook whole cauliflower: Cut (be small not removed) the large outer leaves. Cut the base of the collar. Cut a large, hollow taper shank remains part of cooking to be uniform. Ask the stem end of the cauliflower in a heavy saucepan with 3/4 inch of boiling salted water. Strip cover and cook over medium heat until tender, about 10 minutes.

To florets cook: Turn cauliflower spindle and finally cut the heavy base. Cut from the main stem (peel, cut and cook the rod with finials) large branches. Cut branches into small pieces, bites. Put the pieces, twigs and branches distributed in a steamer over boiling water. Strip cover and cook until tender, about 7 minutes.