Selection and storage

Choose heavy unmarked heads of cauliflower with limited spots and bruising and that are firm to the touch. Avoid unpleasant smelling cauliflower. Store in the crisper section of the refrigerator.


Cauliflowers are available all year round but peak season is autumn- winter.


Cauliflower can be sautéed, boiled in florets or whole, boiled and pureed or boiled and baked for the classic cauliflower with cheese sauce. Cook cauliflower in a non aluminium saucepan as the chemical in cauliflower can react with the aluminium changing the colour of the cauliflower to yellow. Cauliflowers are good with breadcrumbs, cheese, lemon juice, cumin, oregano and olives.


Cauliflower is an excellent source of vitamin C.

Types of Cauliflower

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