Cauliflower, when properly cooked, has a pleasant fresh flavor.
Seasonal availability:Meal Idea: Fresh in salads or as crudites, in stirfries or as a vegetable accompaniment.
To store: Keep cauliflower in a cool place for no longer than 1-2 days; after that it will deteriorate and valuable nutrients will be lost.
To prepare: To cook a cauliflower whole, first trim away the coarse bottom leaves (leave the inner ones on, if liked). Very large cauliflowers are best halved or broken into florets, as the outside will overcook before the inside is tender. Some people trim away the stalk, but others like this part and only trim off the very thick stalk at the bottom of the plant.
To cook: Steam or boil until just tender - don't overcook.
• rich in Potassium
• rich in Iron
• rich in Zinc
• good source of Vitamin A
• good source of Vitamin C
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