The cream of the crop: Cauliflower

We used to smother this Sunday roast staple in creamy cheese sauce, but cauliflower is making a health-boosting comeback.

  1. To store your cauliflower, remove the leaves (which you can eat) and keep it unwashed in a plastic bag in the crisper drawer of your fridge. It’s best to use it within four days.
  2. Just like kale, cabbage and broccoli, cauliflower belongs to the Brassica family, a group of veges that contain cancer-fighting compounds.
  3. Choose cauliflower heads that are tightly closed and creamy white — a yellow tinge indicates it is past its best.
  4. Overcooking can cause this vegetable to give off an unpleasant odour, so lightly roast or steam the florets and try adding some of these tasty flavour combos: cumin, hazelnuts, mustard, sultanas, broccoli, dukkah, lemon, chilli, parmesan, ginger.
  5. You can also use cauliflower to make pizza bases! Check out the recipe here.
First published: Nov 2015

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