Cauliflower comes in season in the fall. Raw, it is high in several nutrients, including folate, fiber, potassium and vitamins B6, C and K. Cauliflower can be served raw, roasted, steamed, boiled, baked or pureed. No matter how you plan to use it, this veggie benefits from a proper trim.
Select a cauliflower that is uniformly white and blemish-free with green, nonwilted leaves and no open flowers.
Rinse the cauliflower under cold water right before you’re ready to use it.
Remove and discard outer leaves.
Using a sharp knife, cut off stem and discard. Remove the core from the cauliflower and discard.
Break or cut the cauliflower into large or small florets, depending on how you are using it, and use right away.
Prepared cauliflower can be stored in a sealed plastic bag with as much air removed as possible for three days.
A 2-pound head of raw cauliflower makes 3 cups when cooked.
References and ResourcesPurdue University Extension: Vegetable of the Week -- Cauliflower
Self Nutrition Data: Cauliflower, Raw