How do you prepare cauliflower to prevent it from discolouring and softening during cooking?

1. Select fresh, firm cauliflower heads: Choose cauliflower heads that are compact and have tightly closed florets. Avoid heads that are yellowing, wilted, or have soft spots.

2. Trim the cauliflower properly: Remove any damaged or discoloured leaves and stems. Cut the cauliflower head into florets of about 1-inch (2.5 cm) in size.

3. Blanch the cauliflower: This step helps to preserve the cauliflower's colour and texture. Bring a large pot of water to a boil. Add the cauliflower florets and blanch them for 2-3 minutes. Drain the cauliflower and immediately submerge it in an ice bath to stop the cooking process.

4. Pat the cauliflower dry: Remove the cauliflower from the ice bath and pat it dry with a paper towel. This will help to prevent the cauliflower from absorbing too much water during cooking.

5. Cook the cauliflower using the right method: Cauliflower can be steamed, roasted, sautéed, or boiled. Steaming or roasting are the best methods to preserve its colour and texture. Avoid overcooking the cauliflower, as this can cause it to become mushy.

6. Add salt at the end of cooking: Salting the cauliflower too early can draw out its moisture and cause it to become soft and discoloured. Add salt just before serving.

7. Serve the cauliflower promptly: Once cooked, serve the cauliflower immediately to enjoy its best flavour and texture.

By following these tips, you can prevent cauliflower from discolouring and softening during cooking, ensuring that it remains vibrant, crisp, and delicious.