Availability, Nutrition, and Recipe Suggestions


In Season:  a

Storage:  Cauliflower can be stored in a loosely sealed plastic bag with a paper towel to adsorb excess moister.

Preservation:  Cauliflower can be blanched and then frozen airtight for later use. Here is a yummy pickling process. [www.freshpreserving.com]

Production Notes:  a

Varieties:  a

Nutrition:  Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. [Nutritiondata.self.com]

Deep Nutrition:  Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health. [articles.mercola.com]

Deep Science:  Cauliflower is full of Indoles and isothiocyanates which have been found to inhibit the development of cancer in several organs. [articles.mercola.com]

Preparation:  Peel off leaves (if fresh can add to any cooking) Cut off main stem and then cut off individual florets. Rinse thoroughly and cut off blemishes. Techniques: boil, braise, puree, raw, roast, saute, simmer,  steam.

Cauliflower Recipe Suggestions:

Cauliflower also pairs well with – Bread Crumbs, butter, cheese, chili sauce, cream, curry, dill, garlic, lemon, onions, and potatoes.


authored by: Danny G

February 2018