Vegetable: Cauliflower

Recipes:
Our Jamie's Spring Green Curry
Cauliflower cheese and mustard soup
Stir-Fried Vegetables With Cashew Nuts & Brown Rice

Type: Cauliflowers, along with broccoli, turnips, sprouts, cabbage and swedes, are part of the cruciferous family. There are many varieties.

Vitamin and mineral content: Excellent for vitamins C, K and B6, as well as dietary fibre, folic acid, omega 3 fatty acids, dietary fibre and manganese.

Reputedly good for: Cauliflowers are said to help alleviate arthritis, reduce high blood pressure, and are rich in cancer-busting antioxidants.

Availability: In the UK, from October to May

Storage: A good cauli is creamy in colour and firm in texture. They are naturally protected by their fibrous leafy shell (so why do supermarkets put them in plastic bags?), and will keep in the fridge for a couple of weeks.

Preparation: Avoid evocative smells of boiled cauliflower by quick cooking, preferably steaming. The outer leaves keep the inner florets safe and fresh, so don't cut them all off if you're not using it all in one go.

Origins: Derived from the common cabbage, the cauliflower went through many transformations before appearing in the Mediterranean region, where it had been an important vegetable in Turkey and Italy since at least 600 B.C. Its popularity grew via France into Northern Europe in the late-16th century.