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Cauliflower: A “Flower” You Can Eat

November 9, 2006

Now is peak season for a star member of the cabbage family, cauliflower. This vegetable comes in three different colors: white (the most popular), green and purple. All are packed with vitamin C.

When shopping for cauliflower, choose a firm head with compact florets and leaves that are green with no signs of yellow. Cauliflower can be kept for three to five days uncooked or one to three days cooked, wrapped tightly in the refrigerator.

Separate the florets from the base and enjoy them raw, boiled, baked or sautéed. Cauliflower makes an excellent, nutritious addition to most casseroles, salads, soups or stir-fries.

Produced by ADA’s Public Relations Team

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