Food

Food Information

Vegetables

Cabbage Family

CAULIFLOWER

Cauliflower is the most genteel member of the cabbage family. It has a milder flavor, isn't quite as "fragrant," and usually commands a higher price than its more common cousins. Like all other cabbages, it is at its flavor best and in most ample supply during the cooler months although available twelve months of the year. While there are fair-sized crops grown in Oregon, Texas, New York, and Florida, by far our largest supplier is California. Supplies of California cauliflower exceed the total output of the rest of the states plus Canada.

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

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

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

Deamer 5/97