• Cauliflower
  • Cauliflower
  • Cauliflower
  • Cauliflower

Preparation tips

Remove the outer leaves and cut into the inner stems to separate into florets, wash and prepare as required.  Florets can be consumed raw, giving a crunch and nutty flavour to any dish, but also cooked.  Hint: the stems can also be used, simply trim off the outer skin and slice finely, limiting any waste.

  • Baked: 10-20 minutes
  • Sautéed: 6-9 minutes
  • Microwave: 4 - 6 minutes
  • Deep fried: 2 - 3 minutes
  • Grilled: 8-12 mintues
  • Steamed: 8-14 minutes

Buying and storage

A fresh white cauliflower should have an undamaged curd that is firm and a bright colour. A large cauliflower is enough to prepare 4 side servings or as a feature on it's own

Cauliflower should be stored in an unsealed bag or container in the refrigerator for about a week, otherwise consume within 2-3 days

If you find you have an abundance or don't think you'll use all you have, prepare the curd into florets and blanch by adding to a pot of boiling water for 2-3 minutes, drain, pat dry and pack in a sealed bag or container to freeze. For use is soups, stews and stocks these will last for 8-12 months.

Serving suggestions

  • Traditionally cooked in any manner suggested above and served as a side alongside other vegetables and meat
  • Use in curries, creamy, tomato or other sauces and 'one pot' dishes
  • As a base key ingredient in soups, cauliflower combines well with celery, leek, potato and seasonal herbs
  • Tempura florets, lightly battered and pan fried (with or without spices)
  • Served raw in smaller florets with a dip as a healthy snacks / finger food