Stop boiling cauliflower - 1 method gives it much more flavour

You should stop boiling cauliflower and cook it another way that makes it more flavorful. Cauliflower is a common vegetable in the UK, as it iseasy to grow in gardens and available in most supermarkets. However, many people are cooking it wrong. Well, maybe not wrong. But there is a much better way to cook it that you probably aren't aware of. If you are cooking cauliflower to go with your roast dinner or as part of a warm, autumnal spread, then you should stop boiling it.

Instead, you should steam it, according to multiple cooks who swear by this method. There are actually a number of reasons for this. Cauliflower is known for having a mild flavour. And when you boil it, you lose even more of that flavour. If you boil it enough, it can actually become pretty tasteless. But it doesn't lose as much flavour when you steam it.

According to NYT Cooking, cauliflower is more flavourful when steamed. This method doesn't dilute the flavour the way boiling does.

Steaming is a gentler way of cooking cauliflower, even when it can be as quick as steaming. However, when the cauliflower is directly in the water, a lot of the flavour can seep out.

Boiling the cauliflower can waterlog it, which means it loses a lot of its flavour and nutrients. The texture is also an important factor to consider when you are deciding how to cook your cauliflower.

Rather than boiling cauliflower, steaming it helps it retain its firmness while also softening it enough to make it enjoyable.

If you want to get a nice crisp, charred flavour, you can fry it in a pan or a wok. Roasted cauliflower is also a dish that can really bring out the flavours of the vegetable like boiling never does.

The same applies to other vegetables similar to cauliflower, such as broccoli and Brussels sprouts. When you steam them, they retain more of their flavour and texture, as opposed to boiling them, which can often make them too soft.