Cauliflower Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Brassica oleracea
Cooking, soups, dips and salads.
Good-quality cauliflower will have white or slightly off-white heads that are firm with no space between the curds.
Cauliflower leaves should be fresh and green.
Avoid cauliflower that is soft, has ivory to light brown coloring or that has small dark spots on the curds.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
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
Amount per serving
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."
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
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