cauliflower

Roots and vegetables are natural fits: turnips, parsnips, cauliflower, mushrooms, roasted eggplant, fennel, sunchokes.

Unbeknownst to many is that watercress is part of the cruciferous family of vegetables, alongside cabbage, cauliflower, broccoli and bok choy.

So next time you preheat your oven or heat a pan for some green beans or cauliflower, consider skipping the cooking altogether.

These are farm labourers who help to harvest lettuces, cauliflowers, spinach and beans.

Similarly, vegetables like squash or cauliflower can be cooked and blended with vegetable broth or plant-based milk to create creamy, velvety sauces.