Freshly picked selection:
Cauliflower is a commonly found cruciferous vegetable. It is a close family member of cabbage, kale, broccoli and collards. The head, or “curd” of the cauliflower can come tightly packed or loosely packed. Americans prefer the tightly packed curd while other cultures, such as the Chinese, prefer loosely packed. China and India are the two largest consumers of cauliflower in the world.
What to look for when purchasing:
Look for heads of cauliflower that are without discoloraton. The leaves should also be green without any sign of yellowing. When pressed, the curd should be firm and not give to pressure.
How to store:
Cauliflower should be tightly wrapped and stored in the refrigerator for 3-5 days. Riced raw cauliflower can be frozen for up to 6 months. Cooked cauliflower can be stored in the refrigerator for up to 3 days.
The most popular variety is white cauliflower, but purple and green can also be found.
Learn how to rice
This recipe is one of our favorites to date. See how to make a pizza crust or bread sticks the whole family will LOVE using only cauliflower, eggs, and cheese!
Try making this warming Roasted Garlic and Cauliflower soup.
Our Chefs & Nutritionists Say:
“Cauliflower is truly an underdog that can do almost everything in the kitchen. From being a rice or potato replacement all the way to making a “bread” with it! I love it’s versatility.”
-Stefanie Gates, PreviMedica Culinary Advisor
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 7200 food, wine, and culinary terms. 5th ed. New York: Barron’s Educational Series, 2013. Print.
“Cauliflower.” Cauliflower, www.whfoods.com/genpage.php?tname=foodspice&dbid=13.