Cauliflowers are usually white, the size of a small football and look like a bit of human brain.  Super gardener Peter Glazebrook holds the record for the world’s largest ever cauliflower – it was six feet wide. He also holds the world records for beetroot, parsnip and onion. Cauliflower can be eaten raw, roasted, steamed, boiled or grilled. Cauliflower cheese is a classic for a reason, though you’re gonna need a lot of cheese if you have a cauli as big as Peter’s! Cauliflower is another member of the cruciferous vegetable family and contains nearly every vitamin and mineral. To store it, keep in a bag in the fridge for up to 4 days, just make sure there is a small opening in the bag to allow airflow, and storing it stem up will help keep the head from getting too wet. Only wash it just before using. To prep: slice a head of cauliflower in half through the crown, then cut out the stem and the florets should fall apart - any still stuck together can be cut or pulled apart. And don't waste those stems. Chop and roast them (along with any leaves), it's a game changer! Or grate into soup or curry along with any other odds and ends of veg.