Cauliflower

Although available throughout the year, Cauliflower is definitely at its best from January through April. A brassica, like cabbage and broccoli, it is often disliked following bad experiences with school lunches or overcooking - and just like cabbage and other brassicas it smells horrible when overcooked! If you fall into the category of people who remember it as a smelly soft mush, perhaps it's time you gave it another chance! One of the more versatile brassicas, cauliflower is just as good raw in salads as it is steamed with Sunday lunch, or smothered in strong cheese in an indulgent cauliflower cheese. Look for purple and green varieties or the sweeter Romanesco.

Tips

• When choosing white cauliflower, try and pick only heads that are 100% creamy white - brown patches and opened florets mean it is past its best
• Keep cauliflower unwashed and uncut in the 'fridge. If it is wrapped in plastic or in a bag, make sure the bag is open and only loosely wrapped around the cauliflower to prevent condensation.
• Try steaming cauliflower or eating it raw in salads or as a crudité for dipping
• Be careful not to overcook it, because you will remove the vitamin c and folic acid in it (and it smells horrible!)
• Try slicing and throwing into a stirfry towards the end with some sesame seed oil

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