While Cauliflower is available all year round, it is during the colder months when it is at its best. The price is low and the quality is high… Beautifully pure white, with tightly compacted florets, winter Caulis are wonderful to look at, and more importantly, to eat!
For a long time, cauliflower has been seen as a bit naff, or a bit dated; something that your grandma would serve steamed, alongside some over cooked meat. But recently, thanks to the efforts of vegetable championing chefs like Yotam Ottolenghi, we’re happy to report the humble Cauliflower is right back in favour!
And for good reason… It is a wonderfully versatile vegetable. It can be baked, fried, pickled or even eaten raw. It is fantastic when coated in spices and roasted in a hot oven. It can be sliced finely and pickled, to add to salads or fresh dishes. It can be processed into a course crumb and used in cauliflower fritters or as a low-carb replacement for rice.
There are so many different things you can make with it, you never have to worry about whether you will use an entire cauliflower or not. Take it from us, you will!
Have a look at some of our recipe links if you need a little inspiration!