Cauliflower

How to store Cauliflower

Store in the fridge with the leaves on. Best eaten within a couple of days, although it can last up to a fortnight.

Prep & Cooking tips

Remove the leaves and cut away the main stalk. Break or cut the florets into manageable pieces. As well as being a good indicator of freshness, the leaves can be eaten - the smaller inner leaves are the best and can be cooked in the same pan. The stalk is also perfectly edible; it can be cut into chunks and batons and cooked in a similar way to the florets, or used in cauliflower soup.

Roast (for the best flavour), boil, steam or stir-fry – just don’t overcook it. It should take 10 mins in a hot oven but no more than 3-4 mins in boiling water or a hot wok.

Easy ideas

1. Rice

Try pulsing the florets in a processor until coarsely chopped and the texture of rice or plump couscous. You can eat it raw but it is better cooked in a little oil and stock until just tender. Use as you would use rice.

2. Save the leaves

The tender protective leaves that cleave to the central curds are too often discarded. They can be steamed or boiled with the florets - a particularly nice addition to a classic cauliflower cheese.

3. Roast

If cut into small florets, rubbed with oil, seasoned well and cooked in a fiercely hot oven, they will roast in 8-10 minutes. A little spicing of cumin or smoked paprika is ideal, or dress with a squeeze of lemon while hot and toss with chopped parsley and capers.

Goes well with

Spices (Cumin, Coriander, Turmeric)

Nuts (Hazelnuts, Pine nuts)

Butter

Capers

Cheese

Chillies

Citrus

Mustard

Olives

Vinegar