Cauliflower

Spring, Fall

Health Benefits

Cauliflower is packed with vitamins C, K, and B-6. One cup of raw cauliflower provides all of the folate you need for the day. Consuming more cauliflower decreases the risk of obesity, diabetes, and heart disease while promoting a healthy complexion and increased energy. It is also packed full of cancer fighting antioxidants.

History

Cauliflower gained popularity in Europe in the mid-1500s but didn’t catch on in the United States until the 1900s. Its ancestry is traced to the wild cabbage and was originally grown in Asia and around the Mediterranean Sea.

Recipes to Try

How to Store

Place raw, unwashed cauliflower stem-side down (to prevent moisture from collecting in the florets) in a paper or plastic bag and store in the refrigerator. Cauliflower will keep fresh for up to two weeks. Florets that have already been washed and prepped should be used within 3 or 4 days.

How to Prepare

Slice the head in half, through the core. Next, slice the thickest part of the core away from each quarter. Discard core, or slice thinly and cook. Peel florets apart with your fingers, or slice with a knife.

Ways to Enjoy

Enjoy cauliflower steamed, sautéed, creamed, battered, pureed, or just roast the entire head. You can also substitute dough for cauliflower in a pizza crust, or chop finely in substitution for rice.

Health Benefits

Cauliflower is packed with vitamins C, K, and B-6. One cup of raw cauliflower provides all of the folate you need for the day. Consuming more cauliflower decreases the risk of obesity, diabetes, and heart disease while promoting a healthy complexion and increased energy. It is also packed full of cancer fighting antioxidants.

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