A member of the brassica family, Cauliflower has been grown for more than 2,000 years. Native to the Mediterranean, it has been part of the European diet for hundreds of years and is now a popular vegetable in New Zealand.

Cauliflower is a good source of vitamin C, dietary fibre, folate, vitamin B6, and potassium. As a member of the Brassica family of vegetables, it contains phytonutrients such as glucosinolates, carotenoids and phenolic compounds.


Refrigerate in plastic bags and use promptly.


Boil, braise, microwave, roast, steam, or stir fry, there are many ways to use cauliflower in your meals.


Cut into florets or leave whole. Cauliflower is best cooked for a short time until tender but still slightly crisp. Avoid overcooking as the taste will be inferior and the heads will disintegrate.

Our Favourite Recipes

Cauliflower Mac & Cheese

A classic comforting dish with a twist. Our Cauliflower Mac and Cheese adds and extra source of vege.

Serves 4


Cauliflower & Mushroom Frittata

Incredibly easy to whip up, serve alongside your favourite chutney or add a side of vege.

Serves 4-6


Cauliflower Gratin

The ultimate side to add to your dinner spread. Deliciously cheesy, a real crowd favourite!

Serves 4