Cauliflower and Romanesco: Storage

Greengrocers often peel cauliflower and romanesco leaves back to display the head, but this means the curds brown and dry more quickly so it’s best to keep the leaves on. Store your cauliflower and romanesco in the fridge until cooking. Don’t wait too long: they’re at their very best eaten within a couple of days, although they’ll be fine for up to a week.