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Belonging to the genus brassica of the mustard family, the 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.
The florets are great used raw in a salad or as part of a crudité selection served with dips. A good way to cook it for the kids is boil or steam them in a pan, cover with grated Grana Padano cheese, speck ham, milk, cream and bake in a preheated oven.
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