Stela
Taste
Mild, hints of sulphur, nutty, bitter, sweet, similar to broccoli, cabbage and other brassicas.
Eat
Flower florets: raw or cooked. Available in white, purple, and green.
Green outer leaves/stalks: Edible and best eaten cooked..
Health & Nutrition
Stalks, outer leaves, and leafy tops are packed with nutrition so use the whole plant in your kitchen. Use as a low carb alternative to couscous and rice. Cauliflower and Romanesco are a good source of folate, vitamin C, K, B5, B6 and fibre.
Buying tips
Choose firm flowers with no brown discolouration or wilting leaves. Romanesco is green and comes in beautiful fractal patterns.
Storage tips
Store in the fridge and keep the leaves on otherwise they dry out quicker. Best eaten as soon as possible after picking so don’t store for too long as they go soft quickly.
Cooking tips
Prep:
Cut the flower in half and then quarter so that you have access to the florets. You can cut them out or pull with your hands. Use the leaves in the same way as the florets.
Couscous: Remove the leaves and chop the florets roughly. Place in to a food processor and pulse until broken down into a couscous texture. Consume raw, sauté with a little oil and salt, or toast in the oven.
Raw: Use a mandolin or slice finely for use in salads. Cut florets in to small bite size pieces and pickle in turmeric or beetroot for a vibrant side dish.
Roast: Chop the flower head in to medium sized florets, slice to make cauliflower steaks, or roast whole. Drizzle with oil and salt and roast on a baking dish evenly spaced out so as not to steam in the oven until starting to brown at the edges.
Puree: Sauté with onion, garlic and butter in a pan until soft. Add to a food processor with a little plant-based milk and puree until smooth and creamy.
Boil/steam: Cut in to medium sized florets and steam until tender.
Waste reduction tips
Use any leftover stalks/leaves in soups/ veg stock. If you have a glut of cauliflower blitz in a food processor and squeeze out the water to make a pizza base.
