Because you know what tastes good… Whether boiled, pickled, au gratin or served with dip, cauliflower is delicious and goes well with many foods. Its beautiful white colour and unique appearance add style to a variety of dishes.
A natural elegance… Ivory-white, the edible part of cauliflower consists of a head made of compact florets wrapped in dark green foliage.
Good for you… Low in calories and high in dietary fibre, cauliflower is a vegetable perfectly suited to those on a diet. Cauliflower is also a good source of vitamin C and a source of folate and vitamins B5, B6 and K. It contains chemical compounds, such as indol-3-carbinol and allyl isothiocyanate, that could slow down and prevent the development of certain cancers.
Cauliflower Worldwide: Known and enjoyed worldwide, cauliflower is cultivated as much in China as in Europe or in North America.
Can replace… broccoli in a recipe where it is the main ingredient. In fact, most recipes calling for broccoli can be prepared using cauliflower instead and vice versa.
When served as a side-dish, cauliflower can be steamed or boiled with salt, making it more digestible. Top it with some sauce, made of tomatoes or horseradish for instance, or marinate it in a spicy sauce. Delectable au gratin, add a touch of lemon or nutmeg.
Cauliflower’s contrasting white colour enhances salads and raw veggie platters. Delicious raw with an herb seasoned cheese or a dip, cauliflower can also be added to a stir-fry or be used in preparing pastas.
You can even use its most tender and smallest leaves to season soups and use the vegetable itself to make a delicious cream of cauliflower soup.
How to Select Your Cauliflower: Choose a cauliflower with a firm head consisting of compact florets. Avoid brown spots, as much on the foliage as on the florets. The foliage should be fresh and of a beautiful green colour. A granular appearance is of no concern if the florets remain tight together. However, if your cauliflower has started to bloom, it is no longer edible.
How to Store Your Cauliflower: Cauliflower can be stored for about 5 days in a perforated plastic bag, inside the refrigerator, as it must breathe or it will rot. To freeze your cauliflower, separate it into florets, blanch them for 2 to 4 minutes, cool them in cold water and freeze them on a metal plate before transferring them into a plastic bag.
Savour it… during winter months, from December to March (production of Mexico).
Related Products: Green cabbage, nappa cabbage, radicchio, carrot, celery.
% Daily Value Per Portion
||120% recommended daily value per portion|
||30% recommended daily value per portion|