Apparently sales of this traditional British vegetable have fallen by 35% over the past decade, and last year around half of all UK households didn't buy a single cauli - prompting some growers to stop producing them.
I know loads of people who don't like cauliflower. I wonder if it partly harks back to childhood memories of mushy, rank-tasting vegetables boiled to within an inch of their lives by some well-meaning granny.
But no vegetable is going to taste great when it's been overcooked.
Personally I love cauli. It's great just lightly steamed, and one of my favourite things in the world is good, homemade cauliflower cheese. Anything smothered with cheese sauce is okay with me.
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| Cauliflower baked with lemon |
But it's much more versatile than that. The Indian dish aloo gobi is another brilliant example of tasty cauli cooked really well.
And I even like to put it in salad. Yesterday I bought a cauliflower, grown locally in Melbourne, South Derbyshire, at artisan food store Brown and Green, in Little Eaton.
I chopped it up, covered it with extra virgin olive oil, parsley and a good squeeze of lemon, and baked it for about 40 minutes.
Allowed to cool, cauli baked in lemon is a really tasty addition to the salad I've made for my lunch at work today.
So don't overlook the humble British cauli!
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