Cauliflower is made up of tightly bound clusters of florets that form a dense head. Resembling a tree in shape the clusters sprout from stems which are attached to a singular central white trunk. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted.
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Cauliflower is high in both fiber and vitamin C, with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also contains a fair amount of vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system. Cruciferous vegetables such as cauliflower are touted for their high levels of cancer-fighting phytochemicals know as glucosinolates.
*HEALTH TIP* Cauliflower can be finely chopped using a food processor resulting in a great subsitute for rice, it is great if you are looking to lower carbohydrate and calorie intake and it holds sauces just as well as rice!
Cauliflower does not have a long life span, it should be used soon after purchased. You can refrigerate in a plastic bag which will help it last for about one week.