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We specialise in fresh, seasonal organic fruit and vegetables from Spain, France, Morocco and southern Germany.

It’s cauliflower season in Brittany

In Germany, cauliflower is harvested from June to mid-October. Starting in November, Naturkost Schramm sources cauliflower and romanesco broccoli from Brittany, where the mild winters allow these so-called inflorescence vegetables to grow. Around 50 vegetable producers are united under the umbrella of BioBreizh, guaranteeing a sufficient supply. There are many reasons for doing business with BioBreizh, one of which is that the organisation has established its own guidelines that go above and beyond European ecological standards.

Like kohlrabi, cauliflower can be eaten raw or cooked. It’s easily digestible, has a typical, mild flavour, and is rich in vitamin C and mineral nutrients. To prepare it, the leaves must first be removed, and then the stem should be cut off and a few deep notches should be made in the base of the vegetable. The head of the vegetable can be either cooked whole in salt water for around 20 minutes, or split into florets and steamed for 10 to 15 minutes. Adding a splash of milk or lemon juice will help keep it white. Dipping romanesco broccoli in icy water will help it keep its fresh green colour. It has a somewhat stronger flavour than similar vegetables – it tastes slightly nutty – and its attractive appearance is steadily winning it more fans. It can be served in classic style with melted butter, with hollandaise or béchamel sauce, with breadcrumbs roasted in butter or au gratin with cheese.