Nutritional value

Vitamins C, K and B6, folate, fibre.

Storage

In the fridge, in a paper bag should last at least a week.

Season

July to May.

Choose

Unmarked heads.

Uses

Steamed, stir-fried, sauteed with cumin or nutmeg, roasted, curried, raw with dips, soups. Avoid boiling.

Recipe

Creamy roasted cauliflower soup

Great winter ingredient

Brassica oleracea

A head forming member of the Brassicaceae family along with cabbage, broccoli and Brussels sprouts. The head is actually undeveloped flower buds and stems. A very delicate flavour and form retained from not over cooking. The golden rule seems to be either cook fast, or long and slow, but avoid boiling.

Possibly originated in Crete, Cyprus or eastern Mediterranean around 400 BC and introduced to Europe in the 15th century. First recorded in Engand 16th century, yet not popular until the clsoe of the 18th century.

Summer/autumn cauliflowers mature the same summer they are sown, whereas winter cauliflowers are erady to harvest the same winter in mild areas, or spring elsewhere.

We sell with cauliflowers and the beautiful lime green Romanesco pictured above.