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Cauliflowers are packed with phytochemicals that have been associated with warding off lifestyle diseases. Look for fat, hard heads of cauliflower that are fresh and white. Store in a plastic bag in the fridge and use within a week. If growing your own, watch for cabbage white butterfly, and grow alongside onions and marigold for pest control.
Saute a finely sliced leek in a few tablespoons of extra virgin olive oil over a medium-high heat for 5 minutes, then add a chopped garlic clove and half a roughly chopped cauliflower. Season with salt and a pinch of nutmeg, reduce the heat and cook on low for 15 minutes before adding a litre of stock. Cook on high for a further 10 minutes or until the cauliflower is soft. Puree in a blender until smooth, check seasoning and serve with a spoonful of plain yoghurt.
Break half a cauliflower into florets and steam until soft. Finely chop five anchovies and a small handful of parsley and add to a large bowl with a beaten egg and a third of a cup of finely grated parmesan. When cool add the cauliflower and mash well, sprinkle in four tablespoons of self-raising flour, mix well. Form into small patties and shallow fry each side until golden grown. Sprinkle with sea salt and serve hot.
Warm Cauliflower and Almond Salad
Break half a caulifower into small florets and chop a handful of almonds roughly. In a large frying pan gently melt several tablespoons of butter over a low heat and warm the cauliflower and almonds through, about fifteen minutes. Season with salt and pepper, the zest of one lemon and some finely chopped parsley.