Beautiful Organic Cauliflower from France.

Cauliflowers are one of the most versatile vegetables out there. Once simply boiled and relegated to the side of the plate, cauliflower is now the captain of the vegetable patch! If you've got a need for a vegetable to pretend to be something it's not (eg rice, cous cous, steak, pizza base, fried chicken...) cauliflower is your man and it's a beautiful blank canvas to slather with herbs and spices. As well as being high in fibre, cauliflower (along with it's green cousin, broccoli) is one of the only vegetables which contains choline, an essential nutrient that many people are deficient in. 

Recipe Ideas:

- The curds, core and leaves are all edible. Cook the core, thinly sliced, along with whatever cauliflower dish you are making or add it to stir fries. The leaves are also great in with your cauliflower dish, thinly sliced and stir fried or roasted with olive oil and seasoning.

- Check out our baked biryani recipe which includes a layer of cauliflower on top of the rice.

- In our first '4 Ways With...' series episode we covered cauliflower. Have a look at the recipes here which include Curried Cauliflower Fritters, Vegan Cauliflower Cheese, a Roast Cauliflower Salad and a grain free Winter Tabbouleh.

- Dunk chunks in seasoned batter and deep fry. Serve with a crunchy slaw, chips and dips.