Fruit and Vegetable Guide
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
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
© 2011 Mennonite Central Committee