Cauliflower
Description
Cauliflower is a member of the cabbage family, along with its close relative, broccoli. Crunchy and delightfully fresh tasting, we love to eat cauliflower raw in summer salads, but it is also great roasted, baked, and marinated. We grow the familiar white cauliflower as well as a vibrant purple to add a splash of beautiful color to your dishes in addition to flavor.
Nutrition
Cauliflower is a great anti-inflammatory and antioxidant-rich vegetable that may help boost brain and heart health. It is recommended for the highest nutritional content to eat it raw, as cooking will destroy some of the antioxidants. Cauliflower also packs a punch when it comes to vitamin C; delivering an impressive 77% of your daily value in a single serving. Cauliflower is also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, and phosphorus, and a very good source of fiber, vitamin B6, folate, potassium, and manganese.
Storage Tips
Cauliflower should be stored unwashed in a perforated bag in your vegetable crisper. Although it can last as long as 10 days in the fridge, try to use it as soon as possible, as the flavor starts to diminish after 4-5 days.
Use
For optimal flavor and nutrition, cauliflower should be eaten fresh and raw. Your best bet is buying directly from your local farmers to ensure it hasn’t been out of the earth too long. If you want to cook your cauliflower, roasting, baking and steaming are all great options. Cauliflower is also gaining traction as a carb replacement in recipes using crusts and rice. Our beautiful purple cauliflower will hold its color better if you add a little vinegar to the marinade or steam water.
