Cauliflower is a vegetable that grows as clusters of flower buds, called florets, on a stem. The heads of cauliflower should be harvested before the flowers open. Cauliflower is a member of the cabbage family and a close relative of broccoli. Most cauliflower is white, but there are variations that are purple or orange.
Select cauliflower that has a bright color without brown spots or any other discoloration.
Store unwashed cauliflower in a plastic bag in the refrigerator for up to 5 days.
Cauliflower has vitamin C, which helps heal cuts and wounds. It also has folate, which is important for women who are pregnant, as it plays an important role in preventing birth defects.
- Eat raw cauliflower with dip
- Rice cauliflower with a food processor, steam and serve as a side dish
- Purée cooked cauliflower and serve as a side dish
- Boil, steam, roast, or microwave cauliflower for a side dish
- Add raw or cooked cauliflower to a salad
- Add cauliflower to soup or stew
- Add to an omelet
- Add to a pasta dish or pasta salad
- Add cauliflower to a stir-fry
- Add to a casserole
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.