In Season: August to November
Cauliflower is the mildest tasting member of the brassica family. Eat cauliflower raw, steamed, roasted or in soups. Great flavour pairings include; cheese, caraway, curry, tarragon, nutmeg, hollandaise sauce, and mustard.
Store cauliflower unwashed, wrapped loosely in plastic in the refrigerator for up to a week.
Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.