Cauliflower belongs to the Cabbage family, but most closely resembles broccoli, a distant cousin. Only the head of the cauliflower should be eaten, a part known as the white curd.
Care & Handling
Cauliflower should have creamy white, compact curds (the head) with bright green, firmly attached leaves. Some small leaves extending through curds do not affect quality.
Store cauliflower in its wrapping in the crisper section of refrigerator and use within three to five days of purchase.
Unwrap head and rinse well or submerge in cold water; drain well. Trim stalk off close to base of head; trim leaves. Leave whole, or break or cut into florets.
Nutrition & Health Benefits:
The word of the day is “nutritional density” which is used to describe foods that provide substantial amounts of vitamins and minerals and relatively few calories. A perfect example of this: cauliflower! Cauliflower, which belongs to the same family as cabbage, is an excellent source of vitamin C, B-complex vitamins and minerals such as iron and calcium.