Also indexed as: Baby Cauliflower, Green Cauliflower
Preparation, uses, and tips
Wash cauliflower well just before using. Cut it into florets by pulling away the leaves and
cutting around the core on the underside. Separate the florets by cutting them apart from the
inside of the cauliflower. The green leaves at the base are edible, but have a stronger flavor
than the florets. Adding a tablespoon of lemon
juice or a cup of milk to the cooking water
will prevent discoloration. Cut cauliflower into large florets, toss with olive oil and fresh thyme, and roast, or steam it and serve with a light
cream or cheese sauce.
Buying and storing tips
Cauliflower can be found in the produce section of most health food stores, specialty
markets, and supermarkets. Choose a firm, heavy head with compact, cream-colored florets and
no sign of brown specks, which form as cauliflower ages. Store it in a plastic bag with holes
poked in it for up to two days.
Varieties
Besides the common white variety, cauliflower is occasionally found in green and a vibrant
purple color that turns pale green during cooking. According to USDA nutrition information,
green cauliflower provides extra vitamin A and slightly more vitamin C than white. Baby
cauliflower is also available.
Nutrition Highlights
Cauliflower (raw), 1 cup (100g)
Calories: 25
Protein: 1.98g
Carbohydrate: 5.2g
Total Fat: 0.2g
Fiber: 2.5g
*Excellent source of: Vitamin C (46.4mg)
*Good source of: Folate (57mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.