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  6. Beetroot
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  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
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  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
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  17. Y

How to cook Cauliflower

Try it raw, separating the head into smaller florets for salads or to eat with homemade dips. You can also steam, boil, fry or roast cauliflower; but make sure you don’t overcook it, as it’s not tasty when soft and mushy. Cauliflower is great with spices and is delicious roasted in cumin and coriander seeds with a bit of dried chilli. The leaves and tender stalks are also edible and can be added, along with the florets, to dishes such as cauliflower cheese.

WATCH: The best cauliflower & broccoli cheese

READ: 5 delicious cauliflower recipes





Cauliflower is a vegetable in the brassica plant family, related to broccoli, cabbage, Brussels sprouts and kale. It’s made up of a cluster of flower buds, which are harvested before they start to open. To keep the bright white colour, the plant’s leaves cover the buds to protect them from the sun. Cauliflower is extremely versatile, and has become a culinary favourite over the past few years as it can be blitzed up into a rice-like texture, mashed, roasted, boiled, or even griddled like a steak.



Cauliflower is available throughout the year.



Cauliflowers should be refrigerated for maximum freshness.

What are the health benefits?

Cauliflower is high in vitamin C, which helps to keep our immune system working properly so we can fight illness and flu. It's also a source of folic acid. 80g or eight florets count as one portion towards your 5-a-day.