A single stalked member of the cabbage family. It uses its leaves at the base of the flower head as protection from the sun, which stops the growth of inedible yellow flowers. The lack of exposure to sunlight means there is no development of chlorophyll, therefore the head remains white.
Cauliflower contains high amounts of vitamins A and C as well as other essentials like folates, fibers, calcium and complex carbohydrates, and is an essential in a healthy diet.
Boil or steam florets with a chunk of lemon for 3 – 4 minutes until tender. The lemon helps alleviate the smell and keeps the cauliflower white.
Microwave florets in a covered dish with two tablespoons of water on HIGH for 4 – 5 minutes stirring after 3 minutes to ensure even cooking. If it is still too firm cook for a further 1 – 2 minutes.
To serve raw, cut small florets into quarters and use with dips and on platters – you can eat the stem too!
Choose a clean white head with firm tight clusters heavy for their size. The leaves should be fresh and green. Cauliflower will keep for up to 5 days if kept in an open plastic bag in the crisper section of your refrigerator, with the head facing upwards.
For a quick and easy winter meal try a cauliflower and potato soup.
To jazz up a side dish, toss some grated cheese and black pepper in with lightly cooked cauliflower florets and serve alongside a main meal.
Cauliflower goes well as a “warm” salad with broccoli.