CAULIFLOWERS

Cauliflowers have gone through a renaissance recently; if your mind conjures pictures of over-boiled tasteless curds, then think again. Cauliflower is increasingly popular raw in salads and for dipping, as a healthy alternative to rice, as a purée, as well as the way most of us have eaten it: gently steamed or lightly boiled and covered in a delicious cheesy sauce. A melt in the mouth delight.

Most nutritious just lightly steamed or served raw, cauliflower is packed with nutrients and vitamins and offers loads of valuable dietary fibre – yet it is very low in fat. As well as being striking with their orange, yellow or purple curds, the various coloured types all have something to offer in the form of additional cancer-fighting antioxidants and can certainly add interest on the plate.

HOW TO GROW

The secret to good cauliflowers really does lie in the soil; they like a rich, deep soil with a pH of between 6.5 and 7.5 and the ground needs to