Country of Origin: Local Grower - Chidham Weight: each
Facts:Cauliflower is one of several vegetables in the species Brassica oleracea. Normally, only the head ( white curd) is eaten, while the stalk and thick, green leaves are used in vegetable broth or discarded.
Storage:Use straight away for best flavour, or store in the fridge for up to 5 days.
Preparation & Cooking: Remove the outside leaves, then cut the white head into florets. These can then be eaten raw with a dip or cooked - steamed, boiled, sauteed or baked. Cauliflower is best cooked until just tender - over-cooking will make it go mushy.
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