Country of Origin: UK 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.
Recipe Ideas: (open an external site in a new window)