A whole cauliflower is one of the best-value vegetables in the shop, and far more versatile than the boiled florets most of us grew up with.
Roast it whole. Rub with olive oil, cumin and salt, roast at 200 °C for 50 minutes and serve with a yoghurt and lime dressing. Make steaks. Cut thick slices through the core, sear in a pan and finish in the oven. Blend it. Simmer florets in milk with a bay leaf, blend and season for a silky soup.
Cauliflower cheese is the classic: par-boil the florets, cover in a sauce made with our mature cheddar and bake until bubbling. And finally, use the leaves. The green outer leaves roast beautifully with a little oil and taste like a cross between kale and cabbage.
One head easily feeds four, and it keeps in the fridge for a week, so it is worth adding to every basket this season.