Cauliflower.

Cauliflower is a dense, creamy white head of tightly packed curds, wrapped in pale green leaves. A fresh one is firm and evenly coloured, without soft brown spots. The taste is mild and slightly nutty, and it takes on whatever it's cooked with, which is why it works in so many dishes. It grows best in the cool months in Thailand. Thai cooks often stir fry it with garlic and oyster sauce, or add it to mixed vegetable dishes, and it holds its shape well in curries and soups.

Ways to use it

• Break into small florets and stir fry with garlic, oyster sauce and a little water until just tender.
• Add florets to a yellow curry or a clear soup for the last few minutes.
• Roast with oil, salt and a pinch of turmeric or curry powder until golden.
• Steam and mash it with butter or oil as a soft side dish.
• Slice the inner stalk and leaves, which cook the same way as the florets.

Storing it

Keep cauliflower unwashed in a loosely closed bag in the fridge drawer and use it within a few days. Brown spots on the surface can be shaved off with a knife. Rinse the florets under running water once you've cut them, just before cooking.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.