FAQs
Avoid cauliflower with small brown specks on the florets; they are a sign of aging. The size of the cauliflower head does not affect its quality. Keep raw cauliflower in the refrigerator, tightly wrapped, for three to five days.
What's the best way to keep cauliflower fresh? ›
Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed. (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot.)
Should you store cauliflower in the fridge or counter? ›
The best way to get the longest shelf life out of cauliflower is to refrigerate it. This slows down the spoiling process and gives you more days of freshness. You can store it on the counter, but it's not recommended.
How do you pick cauliflower from the grocery store? ›
Choosing: Cauliflower heads should be firm and tightly closed. White varieties should be very pale, with no dark “sunburned” spots. Reject any heads that show signs of softness, that's the start of spoilage. Storing: Though it seems durable, cauliflower is extremely perishable.
What part of cauliflower is not edible? ›
Every part of a cauliflower is edible, even the tough outer skin. However, we do recommend peeling this part before cooking as it's a bit tough to chew.
Is cauliflower an inflammatory vegetable? ›
Cauliflower has a group of substances known as glucosinolates. As you chew and digest it, these substances are broken down into compounds that may help prevent cancer. They help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects.
Why do you soak cauliflower in salt water? ›
Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
Should you rinse cauliflower before cooking? ›
The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.
Can I freeze a whole cauliflower? ›
Freeze for up to 6 months. Cauliflower can also be frozen as 'rice', which is convenient as a whole cauliflower will produce a large amount of rice that can be used another time. To freeze cauliflower rice, cut the cauliflower florets from the stem (discard leaves and stem), wash and dry the florets thoroughly.
What is the black stuff on cauliflower? ›
They're the result of oxidation. “The spots that you see on cauliflower are typically areas where the vegetable has started to age and oxidize, which can occur due to exposure to air and light,” explained Norah Clark, a chef and registered dietitian.
Once you get the cauliflower home, all you have to do is put the head of cauliflower in a perforated or open plastic bag and pop it in the crisper drawer of your fridge.
Can cauliflower last 2 weeks in the fridge? ›
For the longest shelf life, raw cauliflower should be stored in the refrigerator. A whole head of cauliflower can last 1-2 weeks in the fridge, while precut florets may last up to 4 days. If you need to store cauliflower for an extended period, it can be frozen for up to 10-12 months after blanching.
Should you wash cauliflower before storing? ›
“This vegetable has a lot of cracks and crevices that will be very hard to dry, and the moisture will cause it to go bad faster," he says. So don't wash cauliflower before you store it—but do wash it before you prep and cook it.
How can you tell good quality cauliflower? ›
High quality cauliflower heads are white to cream in colour, firm and compact. The curds should be free of mechanical damage, decay, browning, or yellowing, which can result from sun exposure.
How to tell if cauliflower is good? ›
Know your cauliflower!
- Look for cauliflower that has a creamy white colour with densely packed florets that are free of blemishes.
- The cauliflower head should feel heavy in your hand for its size.
- Give the leaves a good look. ...
- Smell your cauliflower, it should have a light smell, if it's strong then its best to avoid.
Cauliflower that has spoiled typically exhibits brown or black spots, emits a foul odor, and becomes mushy. If any signs of mold are present or if the cauliflower has an off smell, it should be discarded immediately.
What are the quality points when buying cauliflower? ›
When selecting, ensure that the florets are tightly packed together, firm to touch, and there is no greyish tinge to the florets. A good indicator of freshness is to look for leaves that are lively rather than wilted or floppy.
Is it okay to eat cauliflower with green stems? ›
Thankfully, most of it is not only edible, but delicious. Just like you can peel broccoli stems to reveal their tender hearts, so can you with cauliflower stems. They are toughest at the very bottom of the stem, but the rest of the stems are pretty tender when cooked and often don't even require peeling.
The most common cauliflower variety is white, but there are also purple, orange, and green cultivars, which are often available at farmers’ markets. Each type offers fiber, B vitamins, and antioxidants. Purple cauliflower gets its hue from anthocyanins, an antioxidant also present in blueberries, eggplant, and purple potatoes. Orange cauliflower, like carrots, is high in beta carotene, while green “brocco-flower” (a broccoli-cauliflower hybrid) is highin vitaminC.
Choose cauliflower with densely packed florets and fresh, green leaves; avoid heads that have yellowing, wilted leaves or florets with brown spots. Purple, green, and orange cauliflower should be uniform in color. Many grocery stores sell heads of cauliflower that are tightly wrapped in cellophane; remove the packaging before storing, because it can trap moisture and promote rot. Store in a loosely sealed plastic bag in the refrigerator for up to a week.
Cauliflower’s mild flavor and versatile texture make it a star substitute for ingredients like rice and flour; because it’s low in carbohydrates, it’s a great option for people with certain dietary restrictions. Try our cauliflower pizza crust at “The New Pizza Party” or check out Michelle Tam’s recipe for cauliflower rice. Cauliflower is also delicious when treated like potatoes, as in our Cauliflower-Manchego Gratin.
Cauliflower can do so much more than just stand in for other beloved foods. Our Creamy Cauliflower Soup recipe allows the veggie to take center stage. Like most crucifers, cauliflower also shines when simply roasted in a hot oven with olive oil, salt, and pepper, which gives it a slightly nutty, caramelized flavor. Want a spicier appetizer? Try our Korean-Style Cauliflower.