Guide

Fruit and Vegetable Guide

Cauliflower

Summer, Autumn

Description: Cauliflower grows in a compact head shielded from sunlight by its outer leaves, so it doesn’t develop chlorophyll and thus remains white. Broccoflower, a cauliflower-broccoli hybrid, grows in a head like cauliflower but is green like broccoli. It cooks more quickly and has a milder flavor than white cauliflower.

Selection: Firm, crisp florets indicate freshness, as does a creamy white color with no discolorations. Leaves should be green and not limp.

Storage and handling: Refrigerate in a loosely sealed, dry plastic bag for 2-4 days. Before eating, cut off the thick stalk and leaves on the bottom of the cauliflower. Cut around the thick core and remove it. Separate florets if desired, then wash and shake to remove excess water.

Preparation: Steam a whole (trimmed and cored) cauliflower by placing it right side up in a basket or colander over boiling water, covered, 20 minutes for a 1 1⁄2 pound head; florets steam in 6-10 minutes. Microwave in covered dish with
1⁄4 cup liquid, 8-10 minutes for a whole head, 6-8 minutes for a pound of florets.

Serving suggestions: Eat raw cauliflower florets with or without dip, or add to salads. Top cooked cauliflower with browned butter, lemon butter, or cheese. Try cauliflower in a curry (SIS, p. 206).

Nutrients: Vitamin B6, C, K, folate; fiber.

1 lb raw = 4 cups
1 lb cooked = 1 1⁄2 cups

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Cauliflower Summer, Autumn Description: Cauliflower grows in a compact head shielded from sunlight by its outer leaves, so it doesn’t develop chlorophyll and thus remains white. Broccoflower, a cauliflower-broccoli hybrid, grows in a head like cauliflower but is green like broccoli. It cooks more quickly and has a milder flavor than white cauliflower. Selection: Firm, crisp florets indicate freshness, as does a creamy white color with no discolorations. Leaves should be green and not limp. Storage and handling: Refrigerate in a loosely sealed, dry plastic bag for 2-4 days. Before eating, cut off the thick stalk and leaves on the bottom of the cauliflower. Cut around the thick core and remove it. Separate florets if desired, then wash and shake to remove excess water. Preparation: Steam a whole (trimmed and cored) cauliflower by placing it right side up in a basket or colander over boiling water, covered, 20 minutes for a 1 1⁄2 pound head; florets steam in 6-10 minutes. Microwave in covered dish with 1⁄4 cup liquid, 8-10 minutes for a whole head, 6-8 minutes for a pound of florets. Serving suggestions: Eat raw cauliflower florets with or without dip, or add to salads. Top cooked cauliflower with browned butter, lemon butter, or cheese. Try cauliflower in a curry (SIS, p. 206). Nutrients: Vitamin B6, C, K, folate; fiber. 1 lb raw = 4 cups 1 lb cooked = 1 1⁄2 cups The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.
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