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Whole cauliflower heads can be boiled in salted acidulated water.
You should start testing for tenderness after 8–10 minutes by carefully sticking a skewer into a side stalk. The cauliflower is done when there is little, but still some, resistance.
Cauliflower florets will cook more evenly, taking take 6–8 minutes.
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Acidulated Water
Water that has been made acidic by the addition of lemon juice or vinegar (about one teaspoon to 500ml of water). This prevents peeled fruit and vegetables such as pears, celeriac and artichokes from discolouring. It can also be used for cooking; cauliflower will remain bright white if boiled in acidulated water.
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