The cream of the crop: Cauliflower
We used to smother this Sunday roast staple in creamy cheese sauce, but cauliflower is making a health-boosting comeback.
- To store your cauliflower, remove the leaves (which you can eat) and keep it unwashed in a plastic bag in the crisper drawer of your fridge. It’s best to use it within four days.
- Just like kale, cabbage and broccoli, cauliflower belongs to the Brassica family, a group of veges that contain cancer-fighting compounds.
- Choose cauliflower heads that are tightly closed and creamy white — a yellow tinge indicates it is past its best.
- Overcooking can cause this vegetable to give off an unpleasant odour, so lightly roast or steam the florets and try adding some of these tasty flavour combos: cumin, hazelnuts, mustard, sultanas, broccoli, dukkah, lemon, chilli, parmesan, ginger.
- You can also use cauliflower to make pizza bases! Check out the recipe here.