CAULIFLOWER
Cauliflower (Brassica oleracea) is a cruciferous vegetable, which shares its Brassica namesake with Broccoli, Brussels Sprouts, Cabbage, and more. Cauliflower is technically a flowering plant, as the Cauliflower that we eat is harvested well before it blooms — the tight clusters of undeveloped floral tissue and stems that we call a head, is also known as the curd.
In season: Early September through December
Nutritional value: Cauliflower is loaded with Vitamin C — one cup of raw cauliflower provides more than half of your daily recommended value! It also provides a good dose of potassium and fiber.
Storage tips: Cauliflower stores best in the crisper drawer in your fridge where it will keep for a week or two if kept dry and covered. If left uncovered, Cauliflower will start to wilt after a few days. It freezes great as well — wash, dry, cut into desired size, freeze on a baking sheet, then transfer to a container or bag so you can enjoy as needed throughout the year!
Culinary uses: Use a knife to remove the florets from the stalk — from there, you can roast, braise, grill, steam, boil, or mash your Cauliflower! You can even go the easy route and roast these bad boys whole… Cauliflower steaks, anyone? We personally love a sheet pan roast with all of our Cauliflower — Purple, Cheddar, White and Romanesco!
