Contemplating the Cauliflower
Health Benefits | Fun Facts | Selection Tips | Availability | Storage | Recipes

Cauliflower has been in existence for about 2,000 years. It originated in Asia Minor and the Mediterranean area. The word “cauliflower” translates into “cabbage flower” in Latin, which is appropriate considering it is a member of the cabbage family.

This tasty little treat is free of fat and cholesterol, low in sodium and calories, and is a great source of Vitamin C and folate. Vitamin C is necessary for the manufacturing of collagen, the protein which forms the basis of connective tissue, while folate is necessary for the production and maintenance of new cells. Cauliflower is quick and easy to prepare and serves as a great snack. Simply rinse and cut then serve with low-fat cheese or ranch dip and you’ve got a crowd pleaser every time!

Health Benefits
Cauliflower is low in calories, fat, and is cholesterol-free, high in vitamin C, and a good source of folate. It also contains phytochemicals that may protect against cancer.

Fun Facts

  • Cauliflower’s closest relative is broccoli.
  • Do not cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.
  • Mark Twain said that cauliflower is "nothing but a cabbage with a college education."

Selection Tips
Good quality cauliflower should have creamy, white, compact curds with bright green, fresh, and firmly attached leaves.

The Fresh1 cauliflower comes from Arizona and California and is available year round.

Store your cauliflower in the refrigerator.


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