Description

Cauliflower consists of a compact head (or curd) comprised of numerous undeveloped flower buds attached to a short central stalk. Cauliflower is usually white, but certain varieties have purplish hue (they turn green during cooking). Purple cauliflower is very similar to broccoli; it cooks faster than white cauliflower and is milder tasting.

Evergreen Cauliflower

• Baby Cauliflower
• Baby Purple Cauliflower

Pack Sizes

Buying

Choose cauliflower with a firm and compact head; it should be creamy white and still have its leaves, which should be bright green. Avoid dull colored or spotted cauliflower, as well as cauliflower that has started to flower.

Nutritional Information

Cauliflower is an excellent source of potassium and a good source of vitamin C, and riboflavin; it also contains, vitamin B6, folic acid , citric acid and niacin.

Serving Ideas

Cauliflower is just as good raw as it is cooked. Raw cauliflower can be eaten on its own or served with a dip; it is also used in appetizers and salads.  Cooked , it can be eaten warm or cold, but it is better if still slightly firm. Good as a vegetable side dish, cauliflower can also be added to soups, stews, pasta, omelets or quiches. Cooked cauliflower can be pureed and added to soufflés and soups. It is also an ingredient in pickles, relishes, and chutneys. Cauliflower is prepared in much the same way as broccoli, with which it is interchangeable in most recipes.

Storing

Cauliflower can be kept unwashed in a perforated plastic bag in the refrigerator for about 10 days. Cooked cauliflower spoils more quickly and will keep for only 2 to 3 days. Cauliflower can be frozen after being blanched for 3 minutes in boiling water. However, this will make it more watery once it is thawed.

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