Yes, it’s the time of year when the genus of plants in the cabbage and mustard family flourish and abound. These include broccoli and cauliflower, Brussels sprouts and kale, and red, green and Savoy cabbages. Indeed, both broccoli and cauliflower are a type of cabbage in which the flowers have been developed for eating, forming a compact head known as a curd.
And, oh what a moment cauliflower is having! Positively fashionable, it’s now found on menus spiced and roasted whole, sliced into steaks and baked or grilled, used as pizza bases and as a substitute for rice. Like tofu, it’s a bland thing to eat on its own, but a wonderful vehicle for the flavourings and culinary tricks that elevate it to gourmet status. Here are some simple ways to take advantage of the season:
For roasted whole cauliflower – quite the party trick and gorgeous table centrepiece! – bring a large pot of salted water to the boil and gently lower the cauli in, head down. Six minutes after it’s come to the boil, drain and cool it, then place it on a baking tray, head up, seasoned well and spread with a mixture of butter and olive oil, then roast at 170C for 1 ½ – 2 hours, basting occasionally, then serve it with a garlicky tahini sauce.
Roll florets in Spice Palace spices, salt and olive oil then roast till golden.
Make tabbouleh by grating a cauli (large-hole box grater) and mixing it with the juice of three lemons and a teaspoon of salt and leaving it for 20 minutes before adding finely chopped green onions, parsley, dill, mint, a good glug of olive oil and freshly ground black pepper.
Make a quick pickle: florets in a vinegar brine with chilli and peppercorns!
All the brassicas can be found at Summit Organics, Jumping Red Ant and Everest Farm every Tuesday at New Brighton Farmers Market from 8 to 11am and every Friday at Mullumbimby Farmers Market from 7 to 11am.
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
