Cauliflower
Brassica oleracea var.botrytis

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Nutritionally Rich In These Nutrients
Good amount of vegetable protein and the vitamins A,
B-complex, C and E.

Harvested
A fairy constant annual supply, with the first crop available in early to midsummer and a heavier harvest in September, October, and November.

Selection Tips
The clusters should be white or slightly creamy-white and very firm and compact. The small flowers in the head should not have started to grow.

Best Way to Store
Cauliflower can be refrigerated or frozen. It may take on a strong odor if not packaged correctly. To refrigerate place in plastic bag and will remain intact for one week. For longer term storage, blanch, rinse in cold water, drain and pack in airtight container. The thawing process will result in a less firm product that is suitable for soups or stews.

How to Prepare
Soak the head, for about an hour, upside down in cold water with a teaspoonful of vinegar and salt added. This will remove any hidden pests. Remove the outer leaves, rinse and core the head or cut into florets. Use raw, steamed, sauted, stir-fried, or marinated for dressings.

Recipes Best Suited for
Soups, pasta sauces, salads, stir-frys, dressings, dips.

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