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

Here are some tips to prevent cauliflower from discolouring and softening during cooking:

Before Cooking:

* Choose fresh cauliflower: Look for firm heads with white, compact florets and no brown spots.

* Trim and separate the florets: Remove the outer leaves and core. Separate the florets into roughly the same size.

* Blanch the florets: Blanching helps to retain the bright white color and firm texture. Boil the cauliflower in salted water for 2-3 minutes, then shock in an ice bath to stop the cooking process.

* Use a large pot: Don't overcrowd the pot when boiling or steaming.

* Add lemon juice or vinegar to the cooking water: Acid helps to prevent discoloration and retain the crispness.

During Cooking:

* Cook gently: Avoid overcooking, as this can lead to mushy cauliflower.

* Don't cover the pot: Covering the pot can trap moisture and steam, leading to softening.

* Use a steamer: Steaming is a gentle method that helps retain the cauliflower's color and texture.

* Roast at high temperatures: Roasting at a high temperature (400°F/200°C) can help to caramelize the cauliflower and prevent it from becoming mushy.

* Add fat to the pan: Adding a little fat to the pan when roasting helps to prevent the cauliflower from sticking and ensures it browns evenly.

After Cooking:

* Serve immediately: If you are not serving the cauliflower immediately, store it in an airtight container in the refrigerator.

Here are some additional tips:

* Use a cutting board made of a material that won't discolor the cauliflower: Some cutting boards can cause the cauliflower to turn brown.

* Don't soak the cauliflower in water for too long: This can cause it to absorb water and become soft.

* Use a sharp knife: This will help to prevent the cauliflower from becoming bruised.

By following these tips, you can help to ensure that your cauliflower stays bright white and firm, even after cooking.