Puzzled re: Cauli & Pressure Cooker

Old_Joe

As the thread title suggests, I am puzzled as to why the cauliflower curds change colour from white to a dirty looking colour when cooked in our pressure cooker.
Do YOU know if it's possible to pressure cook cauli. yet retain it's white colouration please?

angeltreats

Is your pressure cooker aluminium? If so it is probably reacting with the cauliflower and changing its colour. This happens with white sauce too, among other things.

I wouldn't pressure cook cauliflower anyway as it would be too easy to overcook it, it only needs a few minutes steaming. Just sit it in a colander above whatever else you're cooking. My mum used to boil the cauli until you could literally mash it like spuds, yuck

Seakay

hints from the website "Vegan Coach"

Cauliflower Helpful Hints

• Cauliflower is available year-round, but is best when it's in season: December-March.
• Store cauliflower unwashed in the fridge, protected by a plastic bag or Tupperware-like container (as with all veggies!). Store cauliflower stem side down to avoid moisture pooling up in the actual veggie. Eat within 2-3 days.
• Although it's not as common to eat them, the leaves are edible.
• Be wary of cooking your cauliflower in an aluminum or iron pot. It just so happens that the chemical compounds in cauliflower can react with the aluminum and turn the vegetable yellow! And an iron pot, can turn it to a brown or blue-green color. Ack!
• Cauliflower can be blanched first, and then frozen. It will keep in the freezer for up to a year (be sure to date it!).
  
  To blanch: Boil a pot of water -- approximately one gallon of water per pound of veggie. Bring the water to boil and lower cauliflower into the water (a wire basket works perfectly). When the water begins to boil again, cover the pot and set the timer for 2-5 minutes, depending on how large or small the pieces of cauliflower are.
  
  Your goal is simply to destroy the enzymes and bacteria (that are inherent in fresh vegetables) which can break the veggie down and destroy the flavor. Your goal is NOT to soften the cauliflower as you would if cooking to eat.
  
  As soon as blanching is complete, you'll want to stop the cooking process immediately. So remove cauliflower with a slotted spoon or wire basket, and then plunge into a container of ice water. Cool veggies for the same amount of time as they are blanched. (This process works for many veggies -- only the blanching time will change, depending on how dense the chosen veggie is.)

Cauliflower is fine cooked in stainless steel, enamel or pyrex.

Old_Joe

Thank you for your replies. They are much appreciated.