"Cauliflower", wrote Mark Twain, "is nothing more than a cabbage with a college education". Sounds like nonsense - apparently he's talking about it's more refined flavour. Here are a couple of recipe ideas for your cauliflower just in case you can't face another cauliflower cheese. Alternatively you could serve the cauliflower in small sprigs with mayonnaise as the French do or steam lightly and dip in batter then fry until golden brown.

Cauliflower with Mustard Sauce

1 medium cauliflower
¾ cup of whipping cream
¾ cup mayonnaise
Salt to taste
1½ teaspoons Dijon mustard
Juice if ½ a lemon
Paprika

Remove the stem and leaves from the cauliflower. Steam whole until it is barely tender. Drain and keep warm. Whip the cream and set aside briefly. In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice. Whip until blended; fold in the whipped cream. Pour sauce over cauliflower or serve separately. Sprinkle with paprika.

Cauliflower Polonaise

1 medium cauliflower, divided into sprigs
½ cup butter
½ cup bread crumbs
2 hard-boiled eggs
2 tablespoons parsley

Boil cauliflower in water until tender. Drain and arrange in a flat casserole dish. Keep warm. Brown the butter lightly. Stir in the breadcrumbs. Add chopped egg and parsley and mix well. Sprinkle crumb mixture on top of cauliflower.

I hope you are well and enjoying the autumn produce,

Very best wishes

Isobel Davies