Cauliflower
Cauliflower is extremely versatile, just as at home smothered in a velvety cheese sauce as spiced up in a delicious curry.
Long a favourite on the British menu, sales of cauliflower have suffered over the last ten years, partly due to the arrival of many exotic varieties of vegetables from abroad on our supermarket shelves.
Cauliflower is a tricky crop to grow and is very labour intensive as it is harvested by hand. The weather has a big impact on the growth of cauliflower which is why you see such size variations in the shops.
Romanesco Cauliflower Has tightly packed, lime-green florets which form a unuhal exhibit sculptured design. Romanesco is a good partner to pasta. Being more tender than standard cauliflower.
Baby Caulifloweris smaller and much easier to prepare than the mature larger size cauliflower.
Purple Cauliflower Tastes just like white cauliflower but has a bright electric purple colour.
Cauliflower recipes
Buying and storing
Choose cauliflowers with a healthy looking curd (the white part of the cauliflower) with no discoloured areas. Store in the fridge.
How to cook
Remove the outer leaves and break the cauliflower into florets or cut into quarters and remove the thick part of the stem; steaming cauliflower retains the maximum number of nutrients, but it can also be roasted or stir fried, or eaten raw with dips or in salads.
Cauliflower loves
Cheese, cream, Indian spices, bay leaves
In season
All year round
