Cauliflower
About
“Cauliflower is just a cabbage with a college education.” — Mark Twain
Choosing
Look for cauliflower that is firm, has compact florets and has a slight cabbage fragrance. The size of the head doesn’t matter, but avoid heads with yellowing leaves and a strong smell. Many stores sell florets-only bags for easy preparation.
Storage
Store raw cauliflower in the refrigerator tightly wrapped in plastic for up to five days.
Cooking
Separate cauliflower head into florets and wash before eating raw or steaming, sautéing, or baking. Whole heads may be cooked in one piece, adding a tablespoon of vinegar or lemon juice to prevent discoloring.
Nutrition
Cauliflower is a good source of vitamin C, iron, and folic acid.
