Since there are summer, autumn and winter varieties of cauliflower, it is available all year round. However, the summer varieties are said to be less good.
Winter cauliflower is actually a kind of broccoli, with a stronger flavour, but should be cooked as the summer and autumn cauliflowers.
Choose cauliflowers which still have a fresh smell, crisp blue-green leaves and no brown patches.
Peel the cauliflower stalk, slice it and use it in soups or stir-fries.
A dish with Du Barry in the name will contain cauliflower.
The name refers to their relationship to cabbages: cauli is from the Old English for cabbage
