Cauliflower

Cauliflower is an edible flowering from the same species as broccoli, cabbage, kale, and Brussels sprouts. The edible unit of cauliflower is called the "head", and consists of a bunch of florets.

Cauliflower florets, once removed from the stalk, can be easily prepared by boiling, steaming, sauteing, roasting, pickling, or eaten raw.

Cauliflower comes in multiple colors, like white, green, orange, and purple, but white is the most commonly found in supermarkets.

Purchase

cauliflower with black spots
Avoid cauliflower with black spots. If you must, cut the black spots away.

When buying white cauliflower, avoid heads with black spots, blemishes, and bruising. The cauliflower should be a creamy white color, and should feel heavy for its size.

Cauliflower freezes well, so if you're pressed for time, or only need a little bit, it's okay to buy frozen.

Storage

Most often cauliflower will come wrapped tightly in plastic, which traps moisture and can make it spoil faster. A whole cauliflower head will keep 4-7 days if wrapped loosely in a plastic bag with some paper towel to absorb excess moisture.

Preparation

Other Uses

Recipes

See Also