The cauliflower is part of the brassica family, which also includes broccoli and cabbage. The cauliflower’s tightly packed curds make it a pretty dense for a non-root vegetable. It’s can be eaten as part of many different meals, like stir-fries and soups, or as a side dish for a main course.


Keep in fridge. Cauliflower lasts well and will often keep for up to a fortnight.


Rinse well, before chopping up into chunks. Don’t waste the leaves – the undamaged inner leaves can be cooked and eaten along with the florets, and make a tasty addition! Cauliflower is usually boiled, steamed, or stir-fried, but can be roasted too.


Cauliflower is a great source of Vitamin C, Vitamin K, and Vitamin B6.