Basic cooking instructions
Remove outer leaves and break into small florets. Steam or boil for 5-8 mins. Serve with butter and lemon juice, or with cheese sauce.
Freezing instructions
Prepare as above, blanch for 3 mins and pack in rigid containers. Cook from frozen in boiling water for 5-8 mins.


Cauli mash with parmesan
600g potatoes, peeled and diced 300g cauli, cut into small florets
150ml cream
50g parmesan
25g butter
Boil the potato and cauli for 10 minutes or until tender, and drain. Mash until smooth. Place pan over low heat and add cream, parmesan and butter, stirring until well combined. Season to taste. Serves 4.

Cauliflower Cheese Soup
1 tablespoon oil 1 onions, chopped
2 rashers lean bacon, chopped juice of half a lemon
1 medium cauliflower, chopped (including stalk and leaves) 750ml water
750ml milk 2 tablespoons flour
225g grated mature cheddar fresh parsley to garnish

In large pan sauté onion and bacon for 10 mins on a low heat. Add cauliflower, water and lemon juice, and bring to boil. Simmer to 30 mins. Liquidise soup. Whisk together milk and flour until smooth. Stir into soup and continue heating, stirring continuously, until slightly thickened. Season to taste. Remove from heat and stir in grated cheese. Garnish with chopped parsley. Serves 6.