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It is usually the white, bulging head of the cauliflower which is eaten, whilst the leaves are often discarded. Of four major groups (Northern Europe Annuals, Northern Europe Biennal, Italian and Indian), the cauliflower is used in a variety of dishes and can be roasted, boiled, steamed, fried or eaten raw.
Season: Winter/Spring
Nutritional benefits: Good source of vitamin C and fiber.
Quick cook's tip: The simplest way to enjoy cauliflower is to cut it into florets and steam it for about 6 mintues. 
How to prepare a cauliflower and cut it into florets
Click on the pictures to read step-by-step instructions

Created with flickr slideshow.

Cooking Methods: