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.
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.
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.
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.
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.