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WHY WE LOVE THEM: Cauliflower can be an under-utilised vegetable in Australia. In recent years sales of this floral veg have been dropping, and on the other hand we’ve been seeing them used a lot more on trendy restaurant menus. The first dish that probably comes to mind when people think of cauliflower is a baked cauliflower with cheese sauce, which often left the vegetable over cooked and the cheese sauce tasteless. Nowadays you can find great recipes for roasting, frying, puree, and even pickling cauliflower. The options are endless.
IN SEASON: Autumn through to winter, ideal months are June to August in Australia.
CHECK IT’S FRESH: Look for white or cream coloured heads that feel heavy for their size. The leaves that surround the head should look fresh, not wilted, yellowing or dry.
VARIETIES: White (most common), Orange, Green or purple.
LOCALLY GROWN: Most cauliflower crops are in Queensland and Victoria.
COOKING AND PREP METHODS: When cooking cauliflower the outer leaves and thick stalks are removed leaving on the white florets. Simply use a knife to cut the florets into even sizes so they cook at the same time. Cauliflower can be roasted, boiled, fried, steamed or eaten raw.
STORE IT: Store in the fridge loosely wrapped in plastic for up to two weeks.
NOURISHES: Cauliflower is low in fat, low carbohydrates and high in dietary fiber, foliate, and vitamin C.
CLASSIC FLAVOUR PAIRINGS: Cheese, cumin, coriander, garlic, root vegetables, chicken, pork.
3 WAYS WITH CAULIFLOWER:
- Cauliflower gratin
- Fried and spiced cauliflower
- Pickled cauliflower
BUY IT: From all supermarkets and green grocers
DID YOU KNOW? The Paleo diet (or caveman diet) doesn’t allow the consumption of rice, so followers have started to grate cauliflower as a healthy substitute that resemble rice.