Dubbed to be the next big thing! We just think that cauliflower is amazingly versatile as the flavours are quite mild and work well with various spices and herbs thus making it usable in pretty much any cuisine – just add the florets into curries, soups, serve mashed as a side or finely chopped instead of rice or cous cous. This vegetable can also be eaten raw in salads and served with dips. Try making cauliflower steaks. As misleading as that may sound, simply slice the whole head into 1cm thick slices, fry for 3-5 minutes a side until golden brown and serve with a dipping sauce (we combined soya sauce, mirin, touch of lemon juice, fresh chilli, spring onions and black sesame seeds). We like using white, purple as well as Romanesco.

Cauliflower is a vegetable in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae.