Cauliflower

Cauliflower is a mild, tender brassica with a firm “head” made up of tightly packed flower buds. It can be boiled, steamed, roasted, mashed or used in curries, bakes and soups.

Latin name: Brassica oleracea var. botrytis
Origin: a cultivated cabbage form from the Mediterranean region

Description

The edible part is a dense cluster of undeveloped flower buds (the “curd”), protected by sturdy green leaves. Most cauliflowers are white to cream, but purple, green and orange varieties are also grown. Its gentle flavour makes it brilliant at soaking up herbs, spices and sauces.

In the kitchen

Cauliflower is extremely versatile: steam or boil the florets briefly for a clean, delicate taste, or roast them for a deeper, nutty, caramelised edge. It pairs well with curry spices, cumin, turmeric, garlic, lemon, capers and parsley. Try it in a creamy soup, mashed as a side, baked in a cheesy gratin, or stir-fried with ginger and soy. It’s often at its best in cooler months, though it’s usually available year-round.

Storage & preparation

Keep cauliflower in the fridge (ideally in the veg drawer); it typically stays in good condition for 4–7 days. Once cut, store it airtight and use within a few days. To prep: remove the leaves, cut into florets and rinse briefly. For boiling/steaming, cook until just tender. For roasting, toss florets with oil and seasoning and bake until golden. You can also blanch and freeze it for later cooking.