Forget a bland side dish, cauliflower is the star attraction. This ideal veggie smuggler can do almost anything. Beautifully disguised in mac and cheese, magically blended into cauliflower rice or transformed in delicious fritters – you will never be left un-inspired for dinner when cooking with cauliflower.
Part of the cabbage family, the creamy white florets of a cauliflower are packed with essential vitamins and minerals making this the perfect vegetable to add to our favourite comfort foods.
- White cauliflower is the most common variety. You can find this vegetable at local markets, greengrocers or at the local supermarket.
- Categorised by tightly packed white florets and surrounding green leaves
- Can be steamed, boiled, roasted or finely chopped in a food processor to turn into rice or a a low carb pizza dough
- Green cauliflower is a hybrid of broccoli and cauliflower.
- A lot less common than the white variety, but can still be found at some farmers markets or green grocers
- The pale green colour makes for an interesting addition to recipes. Great for pureeing to be used in sauces and soups
- Purple cauliflower is categorised for its violet colouring which comes from the antioxidant anthocyanin, also found in red cabbage and red wine
- This cauliflower is great paired with balsamic vinegar and is delicious in salads
- Like the green variety, purple cauliflower won’t be found in all supermarkets but can be purchased at some green grocers and farmers markets
How to pick
Cauliflower is available all year round but is in peak season from April to September. When selecting, ensure that the florets of the cauliflower are tightly packed together and firm to touch and there is no greyish tinge to the florets. Look for leaves that are lively.
How to store
For maximum quality when cooking with cauliflower use this vegetable within five days of purchasing. Make sure to keep it in the crisper section of your fridge for optimum freshness. For extra convince, pre-cut cauliflower into small florets and store these in a sealed plastic bag, this way it is ready to go when you are.
How to cut cauliflower into florets
- Using a large utility knife, cut the cauliflower in quarters
- Remove the stem of the cauliflower by slicing from the top of the stem to the bottom.
- Large florets should fall away from the stem once removed. You can then cut these into floret sizes of your choosing.
- 1 Serve = 75 g of cauliflower
- 1 serve provides you with 10% of the RDI (recommended daily intake) of Fibre, Potassium, Folate and Vitamin K
- 1 serve provides you with 25% of the RDI of Vitamin C
Cauliflower cheese has got to be the ultimate cauliflower recipe. It’s creamy, cheesy, comforting and is the perfect side dish to pair with a table of moorish food at a family occasion.
This may have been the recipe that started our love affair with cauliflower but it certainly doesn’t end there. There are so many great ways to use cauliflower in cooking. Here and some delicious and unique ways we have been cooking with cauliflower:
- Nutty Cauliflower Rice
- Cauliflower and Cheddar Fritters with Kiwi Salsa
- Poached Salmon & Lemon Caper Pizza using a low carbohydrate cauliflower base
- Roasted Mushroom & Cauliflower Soup