Keep cauliflower fresh and fragrant with this simple kitchen hack

It would be a mistake to stop eating cauliflower just because of its smell and the change in color during cooking. Cauliflower is incredibly nutritious and packed with vitamin C, potassium, magnesium, and phosphorus. It's also rich in dietary fiber, which keeps you feeling satiated for a long time, reducing the temptation for unhealthy snacking and aiding in weight loss.

The unpleasant smell of cooking cauliflower comes from the sulfur compounds it releases. The aroma can fill your home, making it less inviting. Upon checking on the cooking cauliflower, it's often disheartening that the once snow-white florets have turned dark or yellow.

Avoiding the aforementioned problems is surprisingly simple. With just two common kitchen staples, you can prevent both the unwanted smell and the discoloration of the cauliflower. This solution is cost-effective and significantly improves your cooking experience.

The secret ingredients are milk and baking soda. The cauliflower retains its white, bright color by adding two tablespoons of milk to the boiling water. A teaspoon of baking soda enhances this effect and ensures the cauliflower remains odor-free. Simple, right?

When preparing to cook cauliflower, avoid covering the pot with a lid. Doing so can trap sulfur compounds inside, affecting the taste. Instead, leave the pot uncovered to ensure the cauliflower tastes as delicious as intended.

If you've separated the cauliflower into florets before boiling, you can reduce the cooking time. Approximately 10 minutes should be enough. Use a fork to check if it's cooked to your liking. And remember, don't forget to add the milk and baking soda!