Description:
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.

Selection 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 Tips:
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 Tips:

• Cauliflower 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.

Recommended Recipe:
Creamy Cauliflower Gratin

Additional Storage Information:
Ideal Storage Temperature: 34° -36° F/85-90% relative humidity. Because of its coloring and texture, Cauliflower shows damage easily. To prevent damage to curd, handle with care; do not drop shipping containers on floor. Avoid excessive handling as oils from skin can darken curds. Do not wash before storing.

Merchandising Tips:

• Tanimura & Antle Cauliflower can be served raw or blanched with dips so pair with refrigerated dips or dip mixes and sour cream.
• Cauliflower can be baked in a vegetable gratin so cross merchandise with bottled cheese sauce.
• Cauliflower is ideal in stir-fries or roasted with curry sauce for a traditional Indian side dish, so cross-merchandise with bottled Indian curry sauce.

Safe Produce Handling Suggestions:

1. 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.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
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.

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