How is Cauliflower used in Thai cooking?

Cauliflower is the pale cousin in the cabbage and mustard family - a head of tight, bumpy florets on a single stem, high in fibre and low in carbs. It's a milder, more modern addition to the Thai table than the leafy local greens, and it takes well to a hot, fast stir-fry that keeps the florets firm. Its neutral flavour makes it a sponge for whatever sauce it meets, picking up garlic, chili, and salt while adding a bit of substance to the plate.

Can I cook with Cauliflower in a Chiang Mai cooking class?

Yes - we use Cauliflower in our hands-on classes. Explore them on our Cooking Classes page.

Cauliflower - Fresh Thai Vegetables | Thai Akha Kitchen

Cauliflower is the pale cousin in the cabbage and mustard family - a head of tight, bumpy florets on a single stem, high in fibre and low in carbs. It's a…

Cauliflower - Fresh Thai Vegetables | Thai Akha Kitchen Cauliflower is the pale cousin in the cabbage and mustard family - a head of tight, bumpy florets on a single stem, high in fibre and low in carbs. It's a…