Even though cauliflower is available year-round, the cool-weather, fresh picked cauliflower is a treat. It's mellow flavor is a nice contrast from the other brassica plant family members (such as cabbage and broccoli). There's a slight delicateness of cauliflower that works well with grains and herbs but can also stand to be the star of the recipe (like in a cauliflower steak). I find very few recipes in which I can swap cauliflower for broccoli but it's something you can try. Cauliflower holds up better and I find it works well in curries and even as a topping for pizza.

In addition to the head, cauliflower leaves are also edible. Try cooking them with a little olive, garlic and salt to serve as a side dish.

Seasonality

Year Round (w)
Aug-Oct (c)

Cooking

Raw
Roasted
Steamed
Sautéed/Stir Fried

Buying

Storing

Wrapped in plastic, cauliflower will keep up to 7 days in the refrigerator.

To freeze, cut fresh cauliflower into florets and soak in a cold salt water bath for 10 minutes.  Drain, rinse well, and transfer to boiling water to blanch.  Blanch for 2-3 minutes and remove to an ice bath. Lay in a single layer on a sheet tray covered with wax paper. Freeze for 1 hour then transfer to a freezer safe container.

Varieties

White
Orange
Green
Purple

Cauliflower Recipes