I squeeze it between the palms of my hands but you can use cheesecloth or a non-terry kitchen towel. The cauliflower doesn't get crisp...the ideal texture is tender with a little bit of bite to it.

It works best if you cook it in a really large - say 12 inch - frying pan or large wok and the heat has to be high to start. If the pan is too small and the heat too low it just gets mushy.

Karen