Cauliflower is apart of cruciferous family and is cousin of the Cabbage. It’s sometimes referred to as the ‘Cabbage Flower’, and is being studied for its role in reducing the risk of cancer. Its compact flower heads are packed full of Phytonutrients and vitamins that have numerous associated health benefits. Cauliflower is such a versatile vegetable, you can eat it raw, add it to salads or use it in cooking. Try using the florets as accompaniments for dips!

Did you know?

Cauliflower is most commonly found in a creamy white colour, however comes in a variety of colours including; purple, orange and yellow! These colours are typically sweeter than the white variety!

Preparation:

Remove the outer green leaves and cut the florets from the stem into bite-size pieces.
Tip: Use the outer green leaves as great alternatives to cabbage in soups!

Click through to the iNatural blog ‘The Harvest’ for some great Cauliflower recipes and our tips on how to store!