CauliflowerDepartment of Defense fact sheet containing nutritional information for cauliflower.
Good quality cauliflower should have a creamy white or purple curd with bright green, fresh-looking leaves. While the size of head does not indicate quality, it is very important in terms of yield. Avoid cauliflower with significantly discolored or dried-looking curd.
Peak Growing Season
Cauliflower is available throughout the year. Its peak season is from April to October.
Cauliflower can be steamed, used in salad bars, or in stir-fries.
Handle cauliflower with care to prevent damage to curd. It is easily damaged because of its coloring and texture. Avoid excess handling as oils from skin darken curd.
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 the refrigerator for up to five days.
1/2 cup chopped (1/2" pieces) of raw cauliflower 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]