Cauliflower and Cape Broccoli
Home-grown cauliflowers are available all year, but in the winter months we grow something called cape broccoli, which has dark purple curds instead of the creamy white.
This has a more distinctive flavour and is good, I think, to ring the changes. They’re both cooked in the same way, so remove the tough outer leaves, keeping the younger tender ones, which not only can be cooked and eaten, but their presence in the cooking imparts extra flavour.
To cook a cauliflower, watch how to choose, prepare and cook the perfect cauliflower in our Cookery School Video here
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