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A member of the cabbage family cauliflower comes in three colours, white, green and purple. The flowerets are edible as are the leaves, although they are not often eaten since the flavour is quite strong. Cauliflower is a good source of vitamin C and folate.


  • All year, but peak season is winter.


  • Pick one that is firm and heavy with compact flowerets and no brown spots.
  • For a change, try the slightly sweeter broccoflower which is a hybrid of broccoli and cauliflower.
  • Size of the cauliflower does not affect quality.


  • Remove the leaves of raw cauliflower, wrap tightly in plastic and refrigerated for 3 to 5 days.
  • Cooked cauliflower will keep for 1 to 3 days refrigerated

Preparation / Cooking

  • Separate flowerets and wash in a cold water bath.
  • Cook flowerets by steaming, boiling, stir-frying or microwaving.
  • Add 1 tbsp of lemon juice or 1 cup milk to cooking water to keep the colour true.
  • Whole heads can be cooked too, simply remove the core and steam

Cauliflower Recipes