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Cauliflower tastes best from December to March when it is in season. It lacks the green chlorophyll found in other members of the cruciferous family of vegetables such as broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. Raw cauliflower is firm yet a bit spongy in texture. It has a slightly sulphurous and faintly bitter flavour.

Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor. It went through many transformations and reappeared later in the Mediterranean region. It gained popularity in France in the mid-16th Century and was subsequently cultivated in Northern Europe and the British Isles, the United States, France, Italy, India and China.

Cauliflower contains compounds that may help prevent cancer. Sulphur-containing phytonutrients promote liver detoxification. Cruciferous vegetables contain both glucosinolates and thiocyanates.

These compounds increase the liver’s ability to neutralise potentially toxic substances.

One cup of boiled cauliflower is an excellent source of vitamin C, vitamin B5, vitamin B6, manganese and omega-3 fatty acids. Cauliflower is low in fat, high in dietary fibre, folate, water and vitamin C, possessing high nutritional density.

Most people eat cauliflower florets. However, the stem and leaves are edible too and good for adding to soup stock.

Now, for a recipe.

Broccoli florets: 3 cups

Cauliflower florets: 3 cups

Red onion, chopped: half an onion

Parmesan cheese: 1-2 tbsp

For the dressing

Olive oil: 2 tbsp

Fresh lemon juice: 4 tsp.

Lemon zest: 1 tsp.

Dijon mustard: 2 tsp.

Fresh oregano: 1 tsp., chopped

Salt to taste

Fresh ground black pepper: to taste

Steam the broccoli and cauliflower for less than five minutes.

(You can also cook them in boiling water for two minutes.)

Drain well, and allow to cool. Whisk together olive oil, lemon juice, lemon zest, Dijon, fresh oregano, salt and pepper. In a bowl with a tight lid, combine the broccoli, cauliflower and red onion. Mix in the dressing.

Put the lid on and let the salad sit for about 30 minutes before serving.

When ready to serve, turn the salad upside down a few times with the lid on to get the vegetables coated with the dressing.

Put the salad in a serving bowl and sprinkle parmesan cheese on it if desired.

Serve at room temperature.

This will keep in the refrigerator for a day or two, but the broccoli will lose its bright green colour.

If you don’t have fresh oregano, basil, dried oregano, or marjoram could be substituted. Increase their quantity.

RISHI MANUCHA

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