Caulies have crashed in price this week. They will be half, or even less in price compared to last week in Harris Farm stores. Rain and heat, and gaps in planting meant irregular, poor supply in the last few weeks and so record high prices.
As the weather moderates we now have good supply and excellent quality cauliflowers coming mostly from Victoria and a little from Tasmania. The milder weather will also increase the demand for this fabulous autumn vegetable. High in vitamins A and C it is an incredibly versatile product that lends itself to being enjoyed raw, tossed in salads, sautéed, stir fried, pureed roasted or as a delicious soup. Make the most of this in season vegetable.
HOW TO PICK
Choose cauliflower with tight, creamy white florets. Avoid cauliflower with a yellow-tinge, which indicates over-maturity.
HOW TO STORE
Store unwashed in a plastic bag in the drawer of your refrigerator for 3-4 days.
For our recipe that substitutes mashed potato for cauliflower, click here.
For our reasons why you should be eating cauliflower, click here.
