Cauliflower is a cruciferous vegetable related to broccoli, kale, cabbage, and collards. It has a compact head surrounded by large green leaves to protect it from the sunlight. In addition to white cauliflower, we also grow orange and purple varieties.
Although the floret of the plant is what most people eat, the stem and leaves are also edible. Cauliflower can be steamed, roasted, baked, and even mashed as a substitute for mashed potatoes! If you don’t like the texture of boiled or steamed cauliflower, try sautéing, grilling or pickling it.
Cauliflower is best kept unwashed and refrigerated in a plastic bag for up to five days. To preserve cauliflower to use out of season, it can be frozen or pickled.
Cauliflower is an excellent source of vitamin C, K, folate, and fiber. It is also a very good source of vitamins B5, B6, manganese and omega-3 fatty acids. (WH Foods)