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Our Cauliflowers are from Theo Vlaar in Holland. Theo farms in Enkhuizen, growing broccoli, cauliflower and cabbage. This is the perfect area for growing brassicas, due to the strong structure of the clay soil, what he fondly calls 'the dark and steady ground'.
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.