Cauliflower can be found at any time of the year, which doesn't make it particularly special but don't let familiarity breed contempt. This reliable Brassica (along with broccoli and cabbages) is very high in certain phytotchemicals, which
have been clinically proven to lower the risk of certain cancers, plus it has an extremely high nutritional density, with oodles of vitamin C and dietary fibre.
It comes in a variety of different colours and textures too. For sceptics, the cauliflowers in this picture have not been dyed; they're known, imaginatively, as 'purple', 'yellow', 'orange' and 'green' cauliflowers:
Purple: the colour is caused by anthocyanins, the same antioxidant found in red wine. If you overcook it, it turns green, so set the colour by dousing it in lemon juice.
Yellow: milder than the white variety, but looks striking regardless.
Orange: sweeter than other types, and with more vitamins, including beta-carotene. Apparently, it tastes a bit like corn on the cob (if you can verify this, please leave a comment).
Green: has the texture of broccoli, hence its other name of 'broccoflower'.
| And how can we forget the lime-green Romanesco, with its pointy florets like Christmas trees from a surreal painting. It's
a great one to feed the kids – because it looks so interesting, it will
distract fussy eaters from the fact that it's a vegetable.
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Of the Brassicas family, cauliflower is often regarded as the most challenging to grow. Brussels sprouts and cabbage can withstand the deep frosts that can harden the soil in the depths of winter, and their flavour can be bitter. But the cauliflower is worth that extra time and effort for the producer, with its delicate taste and attractive floral appearance. And to the diner, cauliflower is pleasingly versatile – boil it, roast it, steam it, stir-fry it, or eat it raw.