When the “head” of the cauliflower is left exposed to the sun, it may become discolored due to the development of chlorophyll in the curd. The taste is often sub-par, too. To get the best-looking and best-tasting cauliflower, blanching is recommended.
When the “head” of the cauliflower is left exposed to the sun, it may become discolored due to the development of chlorophyll in the curd. The taste is often sub-par, too. To get the best-looking and best-tasting cauliflower, blanching is recommended.