Image of Cauliflower

Scientific Binomial Name: Brassica oleracea

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.

Cauliflower leaves should be fresh and green.

Avoid

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

Storage

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.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :25Calories from Fat :
    Total Fat0.28
    Cholesterol0%
    Sodium 30%
    Total Carbohydrate4.97%
    Dietary Fiber2%
    Sugars 1.91%
    Protein 1.92%
    Vitamin A0%
    Vitamin C48.2%
    Calcium 22 %
    Iron 0.42%

  • 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."

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