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John Danby grows our romanesco cauliflowers (and white, orange and green ones too) in Wrangle, Lincolnshire. It is a family affair with John's wife Christine and dad George and wife Pearl all lending a hand when it gets busy. The Danbys grow a lot of our brassicas - red cabbages, green cabbages, broccoli, Brussels sprouts and also potatoes, chard, and bunched beetroot.
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.