Cauliflower

Cauliflower

Botanically similar to broccoli, creamy white cauliflower, grows in round heads, called curds, ranging from tennis-ball sized ones to very large specimens. It can be steamed or boiled, then served as an accompaniment or coated in cheese sauce, sprinkled with breadcrumbs and baked until golden. The raw vegetable can also be sliced can also be sliced in salads, or the florets used with dips, or cooked in stir fries and Thai- and Indian-style curries. Although the vegetable is available all year round, summer cauliflower has the best sweetest flavour. Look for a firm white head with no blemishes or dark spots. The leaves, should be fresh and green.

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