Description:
A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves. The edible part of the cauliflower is the head or heart. It has white, compact, hard and compressed flower buds. The leaves if fresh and crisp, indicate good quality and freshness. Although the peak growing season for Cauliflower is from September through November, it is readily available year-round.
How to select:
Look for firm compact heads and fresh leaves.
Use:
Cauliflower is used in a number of vegetable preparations, salads and starters. Cauliflower can be boiled, stir fried, sautéed, steamed etc. for consumption.
How to store:
Tightly wrapped in plastic in the refrigerator for up to 5 days.
Health benefits:
High in vitamin C, the Cauliflower also provides other nutrients in the form of carbohydrates, dietary fibre, vitamin B, and potassium.
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