Cauliflower

Cauliflower has been in existence for about 2,000 years. The word “cauliflower” translates into “cabbage flower” in Latin. The heavy green leaves that surround the head protect the flower buds from the sunlight.

How to Use

Cauliflower can be eaten raw or cooked. Raw cauliflower can be served in salads or as a crudité for dips. It can be made into the ever-popular dish, cauliflower cheese or served simply as an accompanying vegetable. Cauliflower can be made into soup or included in curries, stocks, stir fries and chutneys.

How to Prepare

Cut away any outer leaves (these can be cooked like cabbage) and trim the base of the stem. Wash the cauliflower thoroughly in cold running water. If cooking whole either cut a cross in the base of the stem or remove a core from the stalk with a potato peeler this helps to ensure even cooking. Alternatively cut the head into even-sized florets and discard the main stalk which can then be used in stocks or soups.

How to Cook

Cauliflower can be boiled or steamed. To cook a whole cauliflower, place it stem down in a large pan containing 2 5 cm of boiling water (add a squeeze of lemon juice to enhance the creamy white colour), cook for 15 20 minutes until the stalk is tender but still firm. Drain well. To cook florets, bring a pan of water to the boil and cook for 5-10 minutes. Alternatively steam florets for 5-10 minutes. Drain the florets well before serving and season with black pepper.