CABBAGE FLOWER

NOW AVAILABLE IN STRIKING DESIGNER COLOURS, THE CAULIFLOWER IS A DELICIOUS, NUTRITIOUS, VERSATILE VEG

Words Chris Stafford

Cauliflower is a member of that happy family of brassicas known as cole crops, though in appearance it’s a bit of a one-off. Unlike its siblings, including Brussels sprouts, cabbage and kale, its leaves are not eaten — only the head, a large white inflorescence known as the curd. (The leaves are in fact edible but invariably discarded.) The brassicaceous brother the cauliflower head most resembles is broccoli except that, in that case, it’s the flower buds we eat. While cauli isn’t as easy to grow as, say, cabbage, its versatility makes it well worth the trouble. Besides steaming and serving it au gratin old-school style, you can fry it like a steak or roast the florets, toss them in a stir-fry or blitz them to make gluten-free rice, pasta or even pizza base. A…

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Good Organic Gardening (Digital) - 1 Issue, 14.6

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