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.