What's so good about it?
Cauliflower is high in vitamin C and is also rich in dietary fibre and folate.
How to choose
Choose nice firm, creamy-white heads that have clean, white stalks. They should feel heavy for their size. Avoid any with wilted leaves or brown patches on the head.
Cut into florets and lightly boil, then cool and toss in equal parts of plain flour and curry powder. Cook in sizzling butter and add cumin seeds.
Remove the thick part of the stalk and the leaves. Wash, then cut the florets into similar-sized pieces so they will cook evenly.
Best eaten within a day or two of buying, cauliflower can be wrapped in clingflim or put into an airtight plastic bag and stored in the fridge for up to five days.
Did you know?
The head of the cauliflower is called a ‘curd'. Adding a little lemon juice to the water when you're cooking it will keep it looking white.