Find out more about how we safeguard your personal information

 Studio 21 The Talina Centre, Bagleys Lane, London SW6 2BW

 | |  Tel. 020 7731 5282

  • Grey LinkedIn Icon
  • Grey Twitter Icon
  • Grey Facebook Icon
  • Grey Instagram Icon

© 2018 Cooks & Partners Limited. Proudly created with

Our cafes’ ingredient of the month: Cauliflower

December 13, 2017

December is not all about cranberries, mince pies and turkey; it’s also the prime time for cauliflower to be used straight from the fields.  As always across our retail sites, we look for menu inspiration in the seasonal change and this month its cauliflower that has become our hero!


So here are five things we want to tell you to expand your vegetable knowledge bank, and five ways we love to use it!



  1. The head of the cauliflower is actually a form of an undeveloped flower, and if it were not protected by thick leaves for most of its life, the sunlight would stimulate the production of chlorophyll and the flowers would become inedible.

  2. Cauliflowers come in actual colors, including orange, green, and purple. Not a boring, pale purple-lilac kind of color, but full blown '90s-tracksuit’ purple.

  3. Cauliflower is a source of sulforaphane, a compound that attacks cancer cells and slows the growth of tumors. Unfortunately, sulforaphane is a by-product of an enzymatic process that only occurs if you eat raw Cauliflower, because cooking kills the enzymes.

  4. Peter Glazebrook shot to fame (well, a kind of fame, at least) in 2014 when he set a new Guinness World Record for growing the largest cauliflower ever. It weighed 60 pounds, 9.3 ounces and was six feet wide measured across the leaves.

  5. Cauliflower is part of the brassica family, which includes Brussel sprouts, kale and broccoli which were all domesticated from the wild cabbage.

Thanks to the lovely folk at Grunge where we found the majority of these facts. 



  1. Whole roasted cauliflower - this puts the cauliflower ‘crown’ as a showstopper

  2. Roasted cauliflower and grain salad – this is a great lunch filler

  3. Teriyaki cauliflower tacos – a vegan street food treat

  4. Moroccan spiced cauliflower and almond soup – a true winter warmer

  5. Cauliflower gnocchi – a light carb dinner, which is something we all need once in a while!


Share on Facebook
Share on Twitter
Please reload

Featured Posts

Eventim Apollo and Cooks & Partners present Sarah Millican for our intimate showcase

November 29, 2018

Please reload

Recent Posts

October 1, 2019

October 1, 2019

October 1, 2019

Please reload