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6 servings, 1/2 cup each
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To cut the head of cauliflower into florets, remove the leaves, then trim away the stalk and core. Divide the white florets into bite-sized pieces; trim off the white stalks.
Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.
Excellent source vitamin C, good source folacin, moderate dietary fibre!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.