I just love a cauliflower bake on a winters night. However, we have not seen a lot of winter yet and the mild weather has all NSW and Victorian produce growing like crazy. Cauliflowers seem to be a most price volatile vegetable. They got cheap in early March and then got dearer and dearer until the end of last week. Prices will be half last week’s price by the weekend. I know they are now a twelve months of the year vegetable and are often used raw or tossed in salads in summer, however to me they are like Brussel sprouts, broccoli and cabbage, all great winter vegetables. All rated highly in antioxidants and cancer prevention neither of which I am qualified to talk on. They make a great soup or puree but my favourite is roasted with a cheese sauce. They prefer cooler weather to grow in so they will just get better as winter comes upon us.
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.
