Cauliflower

Scientific Binomial Name: Brassica oleracea Botrytis Group

Selection Information

Usage: Cooking, soups, dips and salads.

Selection: Good-quality cauliflower will have white or slightly off-white heads that are firm with no space between the curds. The leaves should be fresh and green. There is no quality difference between large and small heads.

Avoid: Avoid cauliflower that is soft, has ivory to light brown coloring or that has small dark spots on the curds.

Seasonal Information

Cauliflwer is available year-round from California. Washington cauliflower is available July through September.

Cauliflower Nutritional Information

Serving Size: 1 cup (100g)
Amount Per Serving
Calories 25	Calories from Fat 1
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 30mg	1%
Total Carbohydrate 5g	2%
Dietary Fiber 3g	10%
Sugars 2g
Protein 2g
Vitamin A 0%	Vitamin C 77%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Cauliflower is very low in saturated fat and cholesterol. It's also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.

Cauliflower Tips & Trivia

If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color.
Cauliflower is a member of the cabbage group in the mustard family of plants.
Mark Twain described cauliflower as, "cabbage with a college education."