Cauliflower juice won't steal the spotlight in a dish, but it plays an important supporting role in light soups and sauces that benefit from floral elements in their flavor profile. Extracting cauliflower juice doesn't require much force, so there's no need to process it through a juicer. In fact, you get a juice just as refined, and just as clear, when you extract it manually as you do when you use a masticating juicer. Juice cauliflower a la minute, or right before you need to use it, for the freshest, crispest taste.
Things You'll Need
- Blender or food processor
- Fine-mesh sieve or container
- Cheesecloth or paint strainer
Rinse the head of cauliflower and trim away any blemished portions with a paring knife. Break the head into florets.
Trim the stems from the cauliflower florets if you want a mild, sweet juice. If you want a touch of bitterness, keep the small stems intact and trim the large, thick stems into 1/2-inch pieces.
Bring a pot of water to a boil and blanch the cauliflower for 30 seconds. Pour the cauliflower in a colander and run cold water over it for 1 or 2 minutes.
Drain the cauliflower and add it to the blender or food processor. Blend the cauliflower until smooth and liquified, about 2 minutes on high.
Pour the cauliflower puree through a fine-mesh strainer lined with two layers of cheesecloth and set on top of a bowl. You can also use a paint strainer set into an upright, wide-mouthed jar or container. Press the cauliflower solids with a rubber spatula to extract as much juice as possible from them; or lift and squeeze the paint strainer repeatedly to press out the juice.
Grasp the corners of the cheesecloth in one hand when you can't press any more juice from the solids. Holding the cheesecloth over the bowl, twist the portion containing the cauliflower solids until you wring the last droplets of juice from them.
Strain the cauliflower flower juice through a sieve lined with cheesecloth a second time if you want to refine it further. If not, use the cauliflower juice as is or add it to your chosen recipe or juice.
- The Professional Chef 9th ed.; The Culinary Institute of America
- Pearson: National Restaurant Association Foundations of Restaurant Management and Culinary Arts: Key Terms
- Photo Credit draganadutina/iStock/Getty Images
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