Food

Food Information

Vegetables

Cabbage Family

CAULIFLOWER

Cauliflower is the most genteel member of the cabbage family. It hasa milder flavor, isn't quite as "fragrant," and usually commandsa higher price than its more common cousins. Like all other cabbages, itis at its flavor best and in most ample supply during the cooler monthsalthough available twelve months of the year. While there are fair-sizedcrops grown in Oregon, Texas, New York, and Florida, by far our largestsupplier is California. Supplies of California cauliflower exceed the totaloutput of the rest of the states plus Canada.

While there are some green and purple headed types, 99 percent of the cauliflowergrown is of the white or ivory-headed varieties. Cauliflower has alwaysbeen widely used as a cooked vegetable, but in recent years it has gainedmuch favor when used raw in salads and with dips.

Cauliflower grows on a leafy green plant. The inner leaves (called jacketsbecause they cover the head) look and taste like collard greens. Fresh cauliflowerused to come to market with these green jackets but today nearly all ofit arrives minus the greens and covered with plastic film.

When selecting cauliflower at the marketplace, choose heads thatare heavy, compact, and free from discoloration (brown spots). Avoidheads that aren't solid and are starting to spread apart, which is a signof over-maturity. Occasionally cauliflower will have a slightly granularappearance, a condition called ricey. While this won't affect the flavor,it is slightly less desirable because ricey cauliflower is light in weightand won't yield as many servings as a similar-sized solid head.

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