The cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head, cupped by green leaves. It has a firm, almost waxy texture, and a mild, delicate flavour. Most cauliflowers are white, but it’s also possible to find green and purple varieties. It’s best briefly cooked to maintain the flavour and to prevent the unpleasant smell that can manifest if it’s over-cooked!
