Cauliflower

Cauliflower is a member of the cruciferous family of vegetables, which also includes broccoli, brussel sprouts, bok choy, and arugula, among others.  In fact, broccoli and cauliflower are of the same species and are similarily structures, though cauliflower replaces the green floret head with tightly grouped white growth areas.

Caulifower actually comes in 4 colors - white, which is the only one most people recognize, but there are also orange, green, and purple varieties, each with varied nutrient profiles.

Cauliflower has a milky, almost nutty, sweet yet slightly bitter flavor.  Raw, it has a slight tinge of sulferous flavor from the phytonutrients it contains, and this flavor is accented more the longer it is cooked.  Therefor, cauliflower is best when cooked only a short time.

Cauliflower is exceptionally high in vitamin C, and is also a great source of vitamin K, folate (B9), and dietary fiber.  As with other cruciferous vegetables, cauliflower contains phytonutrients shown to be effective at fighting and preventing certain forms of cancer.

Caulifower can be prepared in numerous ways, including raw, steamed, roasted, fried, and boiled, though boiling very quickly leeches the nutrients out, so should be avoided if possible.

 

Image credit - http://cerebralhealth.com/brainhealthblog/2010/10/26/

Storage tips:

Cauliflower will keep well for about a week if refrigerated in an open or perforated plastic bag in the crisper drawer.  To keep moisture from building up, store the caulflower with the stem side up.

Cut florets do not keep well for more than a day, so leave the head intact if you don't plan to eat it immeditely.