Low-carb fans and anyone seeking to reduce calories in their diet will find cauliflower rice a fantastic grain alternative. Simply whizz up florets in the food processor or buy a ready-made version before preparing it in the same way that you would cook white rice. Add cooked and pureed cauliflower to soups or other dishes that are calling out for a rich, smooth and satisfying texture; in fact, this is a great way to sneak a portion of vegetables into your kids' dishes.

Have fun experimenting with recipes that use cauliflower in fresh ways. Try roasted, spiced slices as a hearty side dish, or cover steamed florets with cheese sauce for a classic dish. Use as the hero ingredient in a creamy curry made with plenty of coconut milk, turmeric and coriander, or try making it into a low-carb pizza crust. Roasted, spiced florets make a wonderful alternative to popcorn, served with a spicy tomato sauce or sour cream dip.

Cauliflower is filled with powerful phytonutrients and antioxidants, such as choline. Some view it as a superfood, and its high fibre content is also excellent for supporting healthy digestion.

Originally hailing from Cyprus, cauliflower comes in four colours: the ubiquitous creamy white version, plus orange, purple and green. The latter also boasts the same chlorophyll content as the veggie's relative, broccoli. The firm, dense head is actually a cluster of immature flowers and is known more correctly as a 'curd'.

Keen to retain as many vitamins as possible when cooking your cauliflower recipes? Steaming is the best approach, followed by roasting.

Don't throw away the leaves and stalk as they are also edible and filled with beneficial vitamins and micronutrients. Try adding them to a fresh soup, blending them in to keep all of the nutrition, extra fibre and texture.