Cauliflower
History
Cauliflower, from the Latin word meaning 'cabbage flower', is a member of the Brassica family. It has been grown for more than two thousand years. Native to the Mediterranean, it has been part of the European diet for about five hundred years. It is now a popular vegetable in New Zealand. Miniature cauliflowers, ideal for a single serve, are sometimes available.
What to look for
Cauliflower should feel firm, heavy and compact. The leaves should be fresh in appearance, and the heads should be white or creamy white, with tight, unblemished curds.
Checking the colour and freshness of the leaves that are close to the head (known as curds) is a good way of helping choose the best cauliflower. Look for white heads that are clean and compact. The curds should be firm with no parts breaking away.
Storage
Store at 2 - 4ºc with a relative humidity of 85-90%. Cauliflower is ethylene sensitive and should be stored separately from ethylene producing vegetables and fruits wherever possible. What are Ethylene producing vegetables and fruits ?
Consumer storage
Refrigerate in plastic bags.
Nutritional value
Cauliflower is an excellent source of vitamin C and supplies vitamin K and folate, it is also a source of fibre other B group vitamins as well as small amounts of potassium and calcium. Cauliflower is a member of the brassica family of vegetables and hence is a rich source of many phytochemicals, particularly the flavonoids and glucosinolates.
How to prepare
Cut into florets or leave whole. Cauliflower is best cooked for a short time until tender but still slightly crisp. Avoid overcooking as the taste will be inferior and the heads will disintegrate. To lightly cook cauliflower florets for use in salads or crudities, simply place in boiling water for 2 - 3 minutes, drain and cool under cold running water.
Suggested ways to serve
Cauliflower tastes delicious raw or lightly steamed, boiled or stir-fried. Use cauliflower like broccoli. They're good eaten together. Cauliflower is great with a cheese or white sauce, added raw or lightly cooked to salads, made into pickles, added to soups, casseroles and stir-fries. It's also good for using as crudites, either raw or blanched, served with dip or dipping sauce.
Use cauliflower like broccoli. They're good eaten together.
Availability
All year round.
Tips for retailers
Always leave a small portion of outer leaves intact for protection of the product. Hand stack one deep with stem end down. Trim stems daily. Display in refrigerated shelving. Offer half portions or bags of florets.
To prevent damage to curd, handle with care; do not drop shipping containers on floor. Avoid excessive handling as oils from skin can darken curds. Do not wash before storing.
Safe produce handling suggestions
1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.