Cauliflower contains sulfuric compounds that release when its cooked, which can make this delicious and versatile vegetable less than a family favorite. Here are a few tips to keep the smell down so it doesn’t occlude your enjoyment of an otherwise magnificent vegetable.
- Add a little lemon juice or vinegar to the cooking water if you’re boiling it.
- Steam or roast it to minimize the aerosolization of the sulfuric compounds.
- Don’t cook it too long. Cooking it to just tender also cuts back on the degree to which these compounds are released.
- Toss is with a highly fragrant spice or herb blend. It will both mask any excess smell and make this mild vegetable sing.