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Cauliflower

Cauliflower is in the same plant family as broccoli, kale, cabbage and collards. It has a compact head, called a "curd", composed of undeveloped flower buds. The flowers are attached to a central stalk.

Tips:

Cauliflower should feel firm, heavy and compact. The leaves should be fresh in appearance and the heads should be white or creamy white, with tight, unblemished curds.

Storage:

Store unwashed cauliflower in the crisper or produce drawer of the refrigerator, up to ten days. Store away from ethylene-producing fruits to avoid discoloration, spotting or decay. Wash right before eating.

Preparation:

Broccoli can be eaten raw or cooked. Before cooking, cut florets into similar sizes to ensure uniform cooking.

Cauliflower is mild in taste so it works well in spicy and flavorful dishes. Blanch or serve raw in your favorite salad or as vegetable dippers.

Chop and add to stir-fry, pasta sauce or steam and serve with cheese sauce.


Recipe Ideas:

Pickled Cauliflower
Cauliflower Arancini with Pickled Artisan Red Onions
Creamy Cauliflower Gratin

Safe Handling Suggestions

Always wash all fresh produce with luke-warm running water prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

  1. Wash hands with hot soapy water before and after handling fresh produce.
  2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
  3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.