Cauliflower is one of the few types of vegetables from which the flower head or inflorescence is eaten. It has a delicately pronounced cabbage flavor which could be easily lost by overcooking. It is better that it be steamed or boiled and avoid cooking on high flames.

Its delicate cell structure and relatively high vitamin C and calcium contents endow the cauliflower with its nutritional value. The Roman and Greek prized vegetable, not only for its taste but various healing powers were also attributed to it.

Cauliflower is available in various types. In addition the well-known white color, there are also green (romanesco) and purple types. Firm, closed heads are the mark of freshness of this vegetable.



3-5 days in the vegetable compartment of the refrigerator.