Cauliflower

Cauliflower is at its best in autumn. Choose those with compact, creamy white heads (known as curds) with no discolouration. They should smell fresh and have crispy green leaves with no sign of yellowing. Remove the leaves and store in the vegetable crisper in the fridge. Cauliflowers are usually creamy white, but there are also green and purple varieties, as well as miniature ones. Cauliflower can be eaten raw as crudités or steamed, boiled, stir-fried, pickled or used in soups.