Easy and cheesy: Alice Zaslavsky’s cauliflower and asparagus mac ’n‘ cheese – recipe

Cauliflower can last up to two weeks in the crisper if the leaves are sprightly when you buy it. If you insist on going with a cauli half, either stand it in a jar of water on the bottom shelf of your fridge or wrap it loosely before storing in the crisper to slow the inevitable drying-out process. Incidentally, you can also freeze blanched cauli florets flat on a tray before packing into portions and popping back into the freezer.