It is a sad fact that this wonderful vegetable has slumped in popularity in recent years and we just can't understand why! It can be used in a variety of dishes although it's probably most renowned for the classic "cauliflower and cheese" recipe. It's great when boiled and then added to vegetable curries although some people like to eat it raw with a nice dip.
Country of Origin - UK
Class - Minimum Class 2
Cauliflowers belong to the brassica family including cabbages and broccoli. Many of our cauliflowers are sent to us from a small co-operative of farmers in Devon. The co-operative was organised by one of our oldest growers, Bernard Govier who owns Langridge Farm, but many of our cauliflowers come from John Guerin who works with Bernard. Bernard and John both grow cauliflowers, and they grow lots of varieties between them from the Roscoff to the Romanesco which means they can have them throughout most of the year. Summer varieties are paler and more delicate in flavour, and the winter ones are yellower and have a much stronger taste.
Pull away the leaves and slice the cauliflower into florets if you are boiling or steaming it. You should avoid overcooking cauliflower, and attempt to keep it from breaking up. If your piece of cauliflower has a thick stalk, just cut a cross into it, so the boiling water can go right to its centre, to ensure the perfect texture. If you are going to eat your cauliflower raw i.e. salads, dips, keep it well wrapped up in your fridge to keep it fresh. If you are going to cook it, it should still be kept in your fridge, but will keep well enough unwrapped. Suitable for home freezing.
Stuck for ideas? Click here for Cauliflower recipes