Unlocking the secret to a perfect cauliflower

Cooking cauliflower can trigger the noses of the whole family. It's the unpleasant odour that is intensified by the sight of the vegetable turning brown during thermal processing. Ultimately, you don't feel like eating it, right? Luckily, there is a very simple way to avoid this. This trick you will surely remember!

It would be a shame if we decided to give up eating this vegetable because of the smell of the cooked cauliflower and its darkening colour. After all, cauliflower is very healthy: it contains a lot of vitamin C, potassium, magnesium, and phosphorus, and the dietary fibre present in the appetizing florets makes us feel full for a long time after eating cauliflower. The effect? Very simple. We do not snack on unhealthy snacks, which is conducive to weight loss.

The problem with the smell of cooking cauliflower is the release of sulfur compounds. The substance spreading throughout the flat is not too inviting. So, we go to the pot to see if everything is okay with the cauliflower, and there we see this: the vegetable florets are no longer snow-white but have turned dark or yellowed. It's sad to look at, right?

Avoiding the above-mentioned problems is very easy. In one fell swoop, you will eliminate the unwanted smell of cauliflower and its darkening. You need to reach for two basic products already in your kitchen. It won't cost much, and you will feel a huge difference.

It's about milk and baking soda. Add two tablespoons of milk to the boiling cauliflower, and the vegetable will not change colour. It will be white, light, and appetizing. This effect is enhanced by a teaspoon of baking soda, which will also ensure that the cauliflower does not emit an unpleasant smell. It's simple, isn't it?

Remember not to use a lid if you're in the mood for cauliflower and just about to prepare it. That could cause the vegetable not to taste as good as you would like. The sulfur compounds trapped in the container would spoil the good effect.

Divining the cauliflower into florets before putting it into the boiling water reduces the cooking time slightly. About 10 minutes should suffice. Check the degree of cooking with a fork. And don't forget about the milk and baking soda!