Although you may see it year-round, British cauliflower is best throughout winter. This is when you can get big, tasty, reliable heads for making lots of delicious plates.
As well as being mouth-wateringly delicious, cauliflower has plenty of vitamins C and B6, protein, fibre and folate. This vegetable is considered one of the healthiest in the world as it has a rich supply of phytochemicals, antioxidants and anti-inflammatory compounds – which we think makes it pretty super!
Cooking with Cauliflower
Its popularity may be due in part to how well it goes with warming spices such as cumin, chilli, ginger and turmeric. For those trying to cut down on carbs, cauliflower makes a fantastic rice substitute. Use the taste and texture to your advantage by adding cauliflower into soup, mash and roasted as a side.
Cauliflower cheese is of course a British classic, along with cheesy bacon and cauliflower soup, and goes great in a curry. Just be careful not to overcook your cauliflower. This can make it lose valuable nutrients as well as most of its flavour and texture.
When shopping for your fresh winter cauli, make sure to look at the leaves too. If they are in good condition then this is a sign that the florets are too. You can even roast the leaves with a drizzle of olive oil and enjoy them too!
Usually with cauliflower the larger they are, the tastier they are. Keep them upside down in the fridge and they will stay fresh for around a week.