Cauliflower

The cauliflower is closely related to broccoli, with densely packed white flower buds, known as curds. There is also a relatively new cauliflower variety available, called the Romanesca (or Roman) cauliflower; this is pale lime in colour, with curds that grow in attractive fractal whorls. It has a milder, sweeter flavour than the white variety and is best eaten when the heads are small.

Both types of cauliflower may be eaten raw in salads or as a crudité for dips. Cooked cauliflower is best served with a sauce; those flavoured with cheese or mustard tend to work well. Other ideas include serving with fried breadcrumbs and chopped hard-boiled eggs or with a sauce that incorporates chopped onion, capers, olives and anchovies.