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

HOW TO PREPARE CAULIFLOWER

WHAT IS CAULIFLOWER?

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.

WHEN IS CAULIFLOWER IN SEASON?

Cauliflower is available throughout the year.

HOW TO STORE CAULIFLOWER

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.