Cauliflower Whole

Cauliflower has had something of a renaissance in the kitchen and for good reason. What was once a simple steamed side has become one of the most exciting and versatile vegetables on the shelf. Roast it whole until golden and caramelised, slice into thick steaks and char on the grill, blitz into a silky smooth soup, rice it as a low-carb alternative, or simply steam florets and finish with butter and a little sea salt. It adapts to everything you ask of it.

At its absolute best in the cooler months from April through August, when cold nights bring out a natural sweetness and the heads come in dense, tight and brilliantly white. This is the time of year to cook with cauliflower at its finest. Available year-round, but autumn and winter is when it genuinely shines.

Look for tight creamy-white curds with no browning or dark spotting, and fresh green leaves still hugging the head. The leaves tell you how recently it was cut. A cauliflower with its leaves on is a fresh cauliflower worth taking home.