Cauliflower is related to wild cabbage, and originates from Asia Minor. By the 6th century B.C., it was an important vegetable in Turkey and Italy, and has remained so since.
In the mid-16th century, cauliflower gained popularity in France and then Northern Europe and the British Isles, then grown in North American in the late 1600s. Today, cauliflower is cultivated in North America, France, Italy, India, and China.
- Snow Crown
- Polar Express
- Sierra Nevada
- White Rock
Yellow spots indicate excessive age, so steer clear of those, but brown spots are mostly likely just water marks.
Heads that are surrounded by many thick, green leaves are better protected and will be fresher.
Store it stem-down to prevent moisture from collecting in the floret clusters.
Cauliflower can be baked, steamed, stir-fried, and cooked in the microwave.
Be aware: cauliflower contains phytonutrients, which release a sulfur-like smell when heated. If you want to minimize the chance of odour, cook the cauliflower for less time.
|June to November|
Nutrition per 125 mL cauliflower pieces, boiled:
|Total Sugar||1 g|
|Total Dietary Fibre||1.8 g|
|Vitamin C||29 mg|
Provided by Health Canada