Cauliflower Fresh Vegetables


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Class 1 - Great Britain

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This product is classified as Class 1 - Great Britain is the country of origin.

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Pronounce it: coll-ee-fl-ow-ah

A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour. Most cauliflowers are white, but it's also possible to find green and purple varieties, as well as the sweeter Romanesco cauliflower, with its distinctive pointed florets. Like all brassicas, cauliflower smells very unpleasant if overcooked, so brief cooking is essential.


All year round, but at its best from mid December through to mid April.

Choose the best

Go for cauliflowers with pure white heads with no discolouration, and crisp green leaves. The colour of the base is a good indication of how recently it's been picked - the whiter, the fresher.

Prepare it

Cut off the surrounding leaves (if they're fresh, they can be cooked, too). For large cauliflowers, cut off individual florets from the central stem and cut again if necessary. You should end up with florets of a comparable size, so that they all cook at the same pace. Then wash. Smaller, baby cauliflowers can be cooked whole.

Store it

In perforated bag in a cool dark place, or the fridge. It will keep for several days.

Cook it

The florets are great used raw in a salad or as part of a crudité selection served with dips. Cooked cauliflower florets keep their shape best when steamed (5-10 minutes) - remember to place them upright in the steamer. It can also be boiled (takes 5-10 minutes for florets; around 10 minutes for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

    Romanesco is a variety of green cauliflower with pointed, lime-green curds. It is more delicate than the standard variety and cooks more quickly. You may also find orange or purple ones in farmers markets and farm shops.

    Choose cauliflowers with firm, compact, creamy-white heads, stout fresh leaves, and clean white stalks. Avoid any with limp, yellowing leaves, slimy stalks or spotted brown curds.

    In season from February to May and again from August to December.


    A good, undamaged head will keep loosely wrapped for over a week in the fridge. Supermarkets tend to cut off the leaves, but in fact they give the delicate curd extra protection.

    To freeze, divide the head into florets and wash. Blanch in boiling water, drain, plunge into iced water and drain again. Transfer to freezer bags, label and seal. Cook from frozen.


    Trim off the leaves, cut off the core and separate the individual florets. Steam, fry, stir-fry or eat the florets raw in salads or eat as crudités with dips. Serve as a vegetable accompaniment to meat and poultry dishes, or use in soups, fritters, bakes, curries and, of course, cauliflower cheese. It is also a major ingredient in piccalilli. Try roasting, it really concentrates the flavour.

    Cauliflower Article by Clarissa Hyman

    Get Fresh & Fruity Cauliflower


    from Get Fresh & Fruity Cauliflower, Fresh Vegetables, Class 1 - Great Britain

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