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Country of Origin: UK Weight: each
Facts: Cauliflower is one of several vegetables in the species Brassica oleracea. Normally, only the head is eaten, while the stalk and thick, green leaves are used in vegetable broth or discarded.
£2.60
Storage:Use straight away for best flavour, or store in the fridge for up to 5 days.
Preparation & Cooking: Remove the outside leaves, then cut the head into florets. These can then be eaten raw with a dip or cooked – steamed, boiled, sauteed or baked. Cauliflower is best cooked until just tender – over-cooking will make it go mushy.
Recipe Ideas: (open an external site in a new window)
| Cauliflower | Cauliflower – standard, Cauliflower – Romanesco |
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