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cauliflower
Cauliflower is another member of the brassica family of vegetables, with broccoli, cabbage, kale, and Brussel sprouts.
Why is it good for my body?
Cauliflower is versatile, delicious, and nutritious. It offers vegetable protein in addition to vitamins A, B-complex, C, E, and K.
Where does it come from?
An interesting fact about the brassica family of vegetables is that we eat different parts of specific plants. For cabbage, we eat the large leaves around the terminal bud. For Brussel sprouts we eat the auxiliary buds. With kale and other greens we eat the regenerating outer leaves, but with kohlrabi we eat the stem. For cauliflower and broccoli, though, we eat the underdeveloped flower bud. If left too long, they will form sprays of yellow flowers and go to seed!
What season is it fresh?
Cauliflower does take longer to grow than broccoli and cabbage, but it is also available early summer and again in the fall since it prefers the cooler temperatures. Luckily, cauliflower is available year round in the produce section of your grocery store.
How do I store and handle it?
Cauliflower will stay fresh wrapped in plastic in the refrigerator for up to a week, but if stored too long it will take on a strong odor and flavor. Fresh cauliflower can also be blanched and frozen.
What are ways to eat it?
Cauliflower is a truly versatile vegetable. It can be eaten steamed, mashed, roasted, stir fried or raw. It is great alone, but is also amazing as a substitue for rice, pasta, or potatoes in your favorite dishes. Try our Cauli Tots, Cauliflower Gratin, or our Cauliflower Stuffing!
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https://recipes.doctoryum.org/en/foods/cauliflower