cauliflower

Nutrition

Cauliflower contains a high amount of vitamin C, folate, fiber, and complex carbohydrates. It is also a cruciferous vegetable being studied for its role in reducing cancer risk.
 
Selection

Look for heads that are white or creamy white, firm, compact and heavy for their size. There should not be any speckling of discoloration on the head or leaves. Avoid cauliflower with brown patches.
 
Storage

Cauliflower will keep for up to five days if stored in the crisper section of the refrigerator. If the head is not purchased wrapped, store it in an open or perforated plastic bag. Keep the head stem-side up to prevent moisture form collecting on it. For the best flavor, cauliflower should be eaten as soon as possible. Precut florets do not keep well, and they are best when eaten within a day of purchase.
 
Preparation

Cauliflower can be served cooked or raw. Peel off stem leaves. Turn cauliflower upside down. Cut the stem just above where the florets join together. Separate the florets into equal sized pieces. Cut if necessary.
 
Source: Centers for Disease Control

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