My pick this week is the versatile cauliflower. We are fortunate this week to have supply coming from Queensland, Victoria, Tasmania and central NSW. This can only mean one thing, cheaper prices. But best of all the quality out of each area is fantastic. High vitamin A and C content, caulies can be enjoyed a number of ways, baked in the oven with a covering of your favourite cheese and cream, roasted, in curries, soups, stir-fries or even pickled. What has recently become popular is cauliflower rice. This is a great way to get the kids eating what would commonly have been a vegie at the bottom of their list. So whichever way you prefer this snow white gem be sure to grab one (or two) this week!
HOW TO PICK
Choose cauliflowers with tight, creamy white florets. Avoid those with a noticeable yellow tinge.
HOW TO STORE
Store unwashed in a produce bag in the crisper of your fridge for 3-4 days.
