It smells terrible here! The infallible trick to eliminate the stinky smell of cauliflower when cooked
Au gratin, steamed, as part of a vegetable wok, cauliflower is an excellent option in our diet. Not only for the amount of nutritional qualities it has, but also because it is a low calorie vegetable, accessible to all budgets and with which we can make an infinite number of preparations. However, the truth is that many people avoid using this ingredient because of the strong aroma that invades our kitchen when boiled. Well, this unpleasant smell, rather pestilent, that it gives off when cooking can be avoided with a simple trick.
But before we focus on how to reduce the bad smell, it is important to remember why cauliflower is so valuable. This vegetable belongs to the same family as broccoli and cabbage, and like its relatives, it is an excellent source of nutrients. It is high in vitamins C and K, as well as minerals such as folate and calcium. It is also rich in fiber, which makes it an ideal choice for maintaining a healthy digestion and a balanced diet.
Beyond its nutritional properties, cauliflower is an ingredient with which you can make amazing dishes. From creamy soups and purees, to being the main ingredient in a tabbouleh recipe, curry or even the base of a low-calorie, vegan and gluten-free pizza. Its ability to absorb flavors makes it perfect for all kinds of combinations in the kitchen.
Why does cauliflower smell so bad when boiled?
However, one of the biggest drawbacks when cooking cauliflower is, as we said, the strong odor it releases when boiled. This phenomenon is not exclusive to cauliflower, other vegetables such as broccoli or cabbage can also release these aromas, but it is especially noticeable with cauliflower. The bad smell is due to sulfur compounds (glucosinolates) contained in cauliflower. When subjected to high temperatures, these compounds decompose and release hydrogen sulfide, which is responsible for the characteristic and unpleasant "rotten egg" stench. The longer we cook cauliflower, the greater the release of these compounds, resulting in an even stronger odor.
A trick that really works
One of the most effective tricks to reduce the bad smell of cauliflower during cooking is to add a little milk to the cooking water. This trick has a scientific basis to back it up, and it can be of great help.
Milk contains proteins, mainly casein, which have the ability to bind to the sulfur compounds present in cauliflower. These sulfur compounds, by binding with milk proteins, become less volatile and, as a result, are released less when steamed. In other words, milk helps reduce the amount of sulfur compounds released during boiling, which significantly reduces odor. While not completely eliminating it, milk makes a huge difference.
How to use milk to prevent odor?
To put this trick into practice, just add a splash of milk to the cauliflower cooking water before boiling. It is not necessary to use a large amount. A splash will be enough to achieve a good result. If you also choose not to cook the cauliflower for a long time (5-7 minutes), you will avoid both the bad smell and the loss of nutrients.
Other tips to reduce odor
- Do not overcook: Cooking cauliflower for too long is the main cause of the release of strong odors. For perfect flavor and to avoid odor, cook cauliflower for only a few minutes. Generally, about 7 minutes is usually enough.
- Rinse with cold water: After boiling (along with the splash of milk), rinse the cauliflower with cold water. This can help stop the process of releasing sulfur compounds, reducing odor.
- Steaming: This is one of the most effective methods of cooking cauliflower without releasing as many sulfur compounds. In addition to reducing odor, steaming preserves nutrients better.
Time to turn on the stove
Cauliflower has so many possibilities in the kitchen that it never ceases to amaze. It can be roasted until browned and caramelized, which enhances its flavor. Or it can also be the perfect accompaniment to a pasta dish, where it adds texture and freshness. For those looking for a gluten-free alternative to a pizza base, cauliflower is an excellent choice, as well as for making comforting soups and creams. Not to mention its uses in gratins or as a base for delicious salads. Undoubtedly, it is a vegetable that has something for everyone. Here are some ideas.
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