• Cauliflower

Cauliflower belongs to the Cabbage family, but most closely resembles broccoli, a distant cousin. Only the head of the cauliflower should be eaten, a part known as the white curd.

Care & Handling

Selection: 

Cauliflower should have creamy white, compact curds (the head) with bright green, firmly attached leaves. Some small leaves extending through curds do not affect quality.

Storage: 

Store cauliflower in its wrapping in the crisper section of refrigerator and use within three to five days of purchase.

Preparation: 

Unwrap head and rinse well or submerge in cold water; drain well. Trim stalk off close to base of head; trim leaves. Leave whole, or break or cut into florets.

Nutrition & Health Benefits: 

The word of the day is “nutritional density” which is used to describe foods that provide substantial amounts of vitamins and minerals and relatively few calories. A perfect example of this: cauliflower! Cauliflower, which belongs to the same family as cabbage, is an excellent source of vitamin C, B-complex vitamins and minerals such as iron and calcium.

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