About Cauliflower

• A "cool-season" relative of the cabbage family
• Like broccoli, we eat the dense mass of flower buds (‘florets’) that form the head, and their fleshy stalks
• Leaves protect the white head from sunlight, preventing it from turning yellow and losing its attractive taste

Selecting

Cauliflower should be white or creamy in color, firm, heavy and with bright green leaves. Size of head is no indication of quality.

Our cauliflowers are harvested by hand to avoid bruising, selecting only those heads that are ready. The heads are cut with leaves around them, for protection during transport.

Storing

You can store your unwashed cauliflower in a plastic bag in the refrigerator, away from fruit, for up to 5 days.

Eating

Wash cauliflowers carefully, using salt water if necessary to remove insects from the florets, before cutting off the leaves and main stalk. Then cut the clusters away from the core, ensuring that they are similar in size so that the florets will cook evenly.

Cauliflower is crispy and tasty as a natural snack or dip. And it’s a delicious side dish when boiled, steamed, sautéed, stir-fried or micro-waved, especially when you top it with a sauce (gratin, béchamel, hollandaise, …)

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Cooler regions in the UK, France and Italy.