Cauliflower FloretsDepartment of Defense fact sheet containing nutritional information for cauliflower florets.
Good quality cauliflower florets should have a creamy white color. Significantly discolored or dried-looking cauliflower florets should be avoided.
Peak Growing Season
Cauliflower is available throughout the year. Its peak season is from April to October.
Cauliflower florets can be steamed, used in salad bars, or in stir-fries.
Handle cauliflower florets with care to prevent damage. They are easily damaged because of its coloring and texture. Avoid excess handling as oils from skin darken florets.
Cauliflower should be stored between 32–35 degrees Fahrenheit with a relative humidity of 85–90 percent. Do not wash the cauliflower before storing.
Best If Used By
Cauliflower can be stored in plastic bag in refrigerator for up to five days.
1/2 cup raw cauliflower florets provides:
|Saturated Fat||0.034 g|
|Vitamin C||25.8 mg|
|Vitamin A||0 RAE|
|Dietary Fiber||1.1 g|
Sources of Information
Produce Marketing Association [http://www.pma.com/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]