In the same family as broccoli and cabbage, cauliflower’s pretty cream florets are delicious raw with your choice of dip, or cooked in anything from curries and quiche to soup and cheesy bakes.
How do I know when it’s ripe?
Choose cauliflower with compact, creamy-white florets and bright green leaves. If it looks a little yellow and has black spots, then it’s past its prime.
How should it taste?
Cauliflower has a watery, slightly spicy taste.
How can I cook it?
Cauliflower can be boiled briefly (too long and the smell can be a little overbearing), steamed, or roasted. Served raw, cauliflower is a great addition to a platter of crudités.
