What to do with cauliflower

The white edible part of the cauliflower is called the curd. Who knew? We’ve got cauliflower well and truly covered.

Availability: Cauliflower is available year-round but are ideally suited to the cooler months. Seasonally, they are available from April to September.

Buying: Choose a firm, white cauliflower which has grown with the leaves protecting the centre. A yellowing centre means the cauliflower head was exposed to sunlight while growing. It should smell fresh, and have no leaf discolouration.

Storing: Store cauliflower in a plastic bag in the fridge. It will keep for up to five days. Cauliflowers also keep perfectly well in freezer. Store, chopped, for later use.

Nutrition: Cauliflower is a good source
of vitamin C, and will add folate and vitamin B6 to your day.

  • Make a frittata. Chop boiled cauliflower and whisk two eggs per person. Add chopped parsley, cracked pepper and cook in a non-stick pan. Turn and cook for 3 minutes. Serve with a salad.
  • For quick cauliflower soup, wash and chop a whole cauliflower head. In a pot, simmer cauliflower with 4 cups of chicken stock and 2 peeled, cubed large potatoes. Simmer until soft. Process in blender until smooth and serve with sprinkling of fresh parsley, pepper and parmesan.
  • Try a warm cauliflower salad. Cut cauliflower into large bite-sized pieces. Lightly steam with carrots and green beans. Serve in a bowl dressed with pickled onions and mustard-vinaigrette.
  • Make a mash. Place chopped, peeled potatoes, cauliflower, and 3 peeled garlic cloves in a pot. Boil until soft, then mash with low-fat milk and 2 tablespoons of spread. Season with salt and pepper and serve with a green salad and a piece of steak.

Cauliflower cooking tip: To keep your cauliflower nice and white when cooking, add a teaspoon of apple cider vinegar to the cooking water.

First published: Apr 2009

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