Forget any claims that cauliflower is boring or smelly, if it is cooked creatively for just the right amount of time it will be the star of the show.
Being another member of the Brassica family it is much the same as cabbage in that it cannot be grown using the same soil for two consecutive years. Cauliflower is more seasonal than cabbage and can be sown February – May and October – December and can be harvested pretty much all year round. They require very fertile soil so have some compost or well-rotted manure to hand if you’re growing your own. Or if you’re buying fresh check the cauliflowers base, it will tell you how fresh it is, the whiter the base the fresher the cauliflower.
When preparing cauliflower to be eaten, naturally the florets are the bits we tend to cook for dishes such as Aloo Gobi, but the tough centre can also be eaten it just needs to be cut into small cubes. Alternatively make some of the increasingly popular cauliflower rice – blitz the cauliflower in a food processor and give it a brief boil, and you’ve got an alternative to rice to boost your way to your 5 day, just like in our Cauliflower Rice Bowl. Not forgetting the leaves as well, these can be eaten too, raw or roasted, which you may as well when Mother Nature has put all of that effort into growing them.
Cauliflower nutrition: one of your 5 a day (80g) is a source of folate, high in vitamin C and only contains 23kcal!
Did you know: cauliflower comes in white, orange, purple, yellow, brown and green varieties, the latter being the colour of the interesting Romanesco cauliflower with its pointed florets (see image).