Cauliflower

If you sowed your caulis in early spring, they should be ready to harvest about now. After the main head is cut, the plant will produce smaller florets, so keep it in the ground a bit longer.

Ways to enjoy

I like to make an intense cauliflower cheese with dried porcini mushrooms and truffle oil. My other ‘go to’ recipe is a rich, velvety cauliflower purée. Sweat onions and garlic in butter, add the florets and a splash of veg stock, then cook for 5 to 10 minutes. Purée with butter, cream and seasoning, and serve with some whole butter-roasted cauli florets and caramelised onions.