Cauliflower Whole

Description

What and Where Cauliflower is a member of the brassica family, which also includes cabbage and brussels sprouts. It is not clear where cauliflower originated from but we have read that the first reliable reference to cauliflower is found 12^th century writings of an Arab Muslim scientist. Our cauliflower is grown in the market garden area of Werribee, 30km west of Melbourne city.

Flavour Mild

Texture Firm

Use Cauliflower is surprisingly versatile and deserves to be more widely eaten. Enjoy it as a side, steamed and tossed in lemon thyme butter; as a soup, topped with cheese and mustard croutons; as fritters with a minted yoghurt; roasted with the mildly spicy mix, vadouvan; or made into a fragrant curry, finished with lemon juice. Spiced cauliflower florets are also very good served cool as the main ingredient of a robust salad – serve a top quinoa brightened with mint, or over mixed leaves enlivened with coriander.

Cooking Tip Don’t overcook cauliflower. The florets are ready when they are al dente; leave them too long and the flavour and texture will spoil.

Selection and Storage Choose cauliflower that is firm with clean green leaves and a pure white head. Keep refrigerated.

In Season Available all year 

Producer Profile We will be writing about our cauliflower grower of choice, Alec Berias, soon. In the meantime, if you're interested, you can read about some of our other local producers here.