Seasonal Produce: Cauliflower

From how to choose cauliflower at the market to how long to keep it after it’s cooked, these helpful how-to tips will ensure all your cauliflower recipes taste as good as they can. Once you nail down the basics, you’ll want to put your know-how to use in all the dishes we know cauliflower shines in. They range from quick and tasty stir-fry recipes and vegetable side dishes to hearty soups and stews and all kinds of glorious casseroles.

Purchasing Cauliflower

• Select firm heavy heads with tightly compacted ivory-colored florets. The leaves should look green and fresh.
• Avoid any heads with brown-spotted florets and yellowish leaves.
• Refrigerate unwashed heads of cauliflower in plastic bags for up to 1 week and washed florets for 3 to 5 days.
• Cooked cauliflower does not keep well and should be refrigerated for only 1 day.

Preparing Cauliflower

• Remove and discard the leaves and stem. Separate the head into florets and rinse under cold water.
• If cooking the head whole, cut out and discard the core at the base with a paring knife before rinsing and cooking.
• For best results, cook cauliflower just until tender. Overcooking robs this vegetable of its fresh taste and firm texture, turning it mushy with a strong flavor and odor.
• Blanching or partially cooking cauliflower florets for salads or dippers makes them slightly tender and more flavorful. Cook the florets in boiling water for 2 to 3 min. then immediately plunge them into ice water until cool. Drain and pat dry.

Cauliflower Nutrition

• Excellent source of vitamin C.
• Fat free and low in sodium.