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Be picky. What you want is fresh, young and whole. The ideal cauli is small and tightly budded; leaves crisp, gently cradling and curling around its precious, pale cargo. There should be no sign, absolutely none, of yellowing or, as revolting as it sounds, browning; just pure, creamy curds. Like a bouquet of pretty, white flowers. A head halved and wrapped in plastic is of no use to The Cauliflower Hunter. You need to employ your sense of smell here - and it must not ever, never-ever, smell like something you wouldn’t like to nibble right there, on the spot.