Cauliflower

Cauliflower has been a food source since ancient times. It belongs to the brassica family and is related to both the cabbage and broccoli. Cauliflowers have heads which are creamy-white to pale cream in colour, with the main white branch dividing into many small branches which end in a mass of white to creamy-white flower buds or "curds". The heads are surrounded by large green leaves.

Seasonality

Available from January to December. Best from February to September.

Serving suggestion

Cauliflower can be stirfried, blanched, steamed, boiled or made into warming winter soups and casseroles. It can also be broken into florets and blanched or eaten raw with dips. For a tried and true favourite try cauliflower with cheese sauce - jazz up this classic dish using Stilton or blue cheese.