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Cauliflower (half)

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Fresh cauliflower, half.

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Cauliflowers have a creamy, white head surrounded by green leaves. This cruciferous vegetable is an excellent source of vitamin C and contains plenty of dietary fibre and folate.

  • Fat-free
  • Good source of fibre
  • Good source of: Vitamin B1 (thiamine) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 Vitamin B9 (folate/folic acid) Vitamin C Vitamin K Manganese Potassium
  • Can be eaten raw or cooked

Mark Twain described cauliflower as ‘cabbage with a college education’ and many childhood food memories revolve around a cheesy, gooey cauliflower dish. As well as the traditional uses of this vegetable, you can make a moreish snack by whipping up some cauliflower fritters and serving them with a garlicky dip laced with smoked paprika.

Cauliflower was cultivated from wild cabbage that grew in Asia and parts of the Mediterranean. It was introduced by the Moors to Europe and became part of the diet by the 1500s. It was cultivated in the British Isles in the 16th century.

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Cauliflower (half)

Cauliflower (half)

Fresh cauliflower, half.

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