• Cauliflower

Cauliflower

Just a few years ago this cruciferous veggie was not a big deal. But chefs and other culinary influencers are beginning to open Americans’ minds to the delicious possibilities of fresh Cauliflower – mashed like potatoes, grated like rice, or even baked in pizza. In fact, “cauliflower rice” has become so popular (as a low carb, high fiber substitute for rice or potatoes, for example) that many stores now sell “Cauliflower Crumbles” – packs of washed and finely chopped cauliflower stems and florets.

If raw Cauliflower is too peppery for you and eating it steamed is to soggy for you – try it roasted! Roasting Cauliflower at 425-450 F brings out its natural sweetness and lessens its moisture content without letting it get dry or rubbery.

Select Cauliflower that looks fresh and has no soft or slimy spots or excessive black spots. But don’t get too worried if you see small brown spot on a few florets here and there – those discolored spots are easy to trim off with a knife when you are cutting up the head.

Cauliflower Tips

  • Select Cauliflower that looks fresh and has no soft or slimy spots or excessive black spots. But don’t get too worried if you see small brown spot on a few florets here and there – those discolored spots are easy to trim off with a knife when you are cutting up the head.
  • Store Cauliflower in the refrigerator and rinse in water before cutting.
  • Colors? This is a great time of year to find antioxidant-rich Orange, Purple and Green Cauliflower.  They taste virtually the same as regular Cauliflower, but look so vibrant!
  • Cutting:
    1. Slice Cauliflower into planks with the core intact so it holds together when you throw it on the grill.
    2. Trim the short stems off the core to make traditional florets to eat raw or use in recipes.
    3. Cauliflower Couscous: Pulse Cauliflower florets in the food processor until a rice-like consistency, then toss into a raw salad or cook it like rice.

Our Own Cauliflower Recipes


Rooster Roasted Cauliflower


Roasted Cauliflower, Carrots and Butternut Squash