Cauliflower is a cruciferous vegetable from the brassica family. The word "Cauliflower" stems from Latin, meaning "flowers of cabbage". It is grown for its edible masses of partially developed flower structures and fleshy stalks.
Growing and harvesting
We grow Cauliflowers in Tasmania all year round. Werribee South growers provide us with Cauliflowers twelve months of the year, and our Gatton growers supply Cauliflowers from April until November. Heads will be ready for harvest somewhere between 90 and 120 after planting, depending on the time of year and region. Cauliflowers are hand harvested and packed in field, before being bought into the packhouse to be cooled and stored until sale.
Cauliflower heads should be firm and tightly closed. They should be a creamy white colour, with no blemishes, browning or wet spots.
Keep the Cauliflower whole until you are ready to use it. Keep it in the vegetable drawer of your fridge. Cauliflower should last about a week if it is stored properly.
Cauliflower has had a revival in the last few years, gaining popularity as a ‘superfood’. Mild in flavour, it features heavily in plant-based and gluten-free diets, being used as a replacement for rice and being used to make pizza bases! Cauliflower can be boiled or steamed and can be cut into steaks and roasted on the BBQ.
Cauliflower is a source of antioxidants and is high in choline, an essential nutrient we need for mood, memory, and recall. It is a good source of Vitamin C, with one serve (75g) providing over 120% of your recommended daily intake!
Try it now
Try this Whole Roasted Tandoori Cauliflower from Justin's collection on SBS Food.