Cauliflower and Romanesco: Prep

Approach cauliflower and romanesco in the same way. Strip off the outer leaves until you are left with the curd on the stalk. Crop the stalk as near to the base of the gathered florets as you can. The stalk can be used in most dishes – cut into slices or batons and cook with the rest of the florets. Cut the whole curd lengthways into halves or quarters – this will allow you to clip out even-sized florets. If the leaves are fresh cook them too – the outer ones may need to be discarded but those near the core are sweet.