Freshly picked and neatly trimmed cauliflower can be eaten raw or cooked. Raw cauliflower can be served in salads or as a crudité for dips. It can be made into the ever-popular dish cauliflower cheese or served simply as an accompanying vegetable. Cauliflower can be made into soup or included in curries, stocks, stir fries and chutneys. Along with green beans, marrow and cucumber it is the one of the classic ingredients in piccalilli, a mixed summer vegetable preserve flavoured with mustard and turmeric which gives it a distinctive yellow colour.