Cauliflowers

Cauliflower is the Brassica vegetable harvested for its tight white curd, a cluster of undeveloped flower buds. Kitchens serve it raw, steamed, roasted or riced as a grain substitute, and it contributes vitamin C, vitamin K and fibre to the diet. Brief cooking keeps it bright and pleasantly firm, while overcooking turns it grey and mushy. Cool, dry storage extends its life, its attached leaves roast deliciously, and purple or orange cultivars add extra pigments to the familiar white head.