CAULIFLOWER

When to Buy/In Season:
All year. Best supplies are in October, November

How to Select:
Look for: creamy-white, compact, tightly packed flowerets with a granular appearance. Leaves around base should be gresh and green.

Organic Issues:
Conventionally grown cauliflower requires high doses of nitrogen fertilizer, causing heads to mature rapidly and lose firmness, texture, and quality. Organically grown cauliflower receives nitrogen feeding from natural decay of organic matter, which does not have this effect.

Pesticide Issues:
EWG 2009 Dirty Dozen, cauliflower ranks #24 for highest levels of pesticide residues

How to Store:
Fresh:
Store: refrigerate in crisper or wrapped; use within 3 – 5 days

Cauliflower is sensitive to ethylene, formed naturally from certain other produce, so store away from

Apples
Apricots
Avocados
Bananas, unripe
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Frozen:
To Freeze from fresh:

Prepare: Choose compact, snow-white heads. Trim off leaves, cut head into pieces about 1 inch across and immerse in brine (4 teaspoons salt to 1 gallon of water) for 30 minutes to remove insects. Drain.

Blanch: Water blanch for 3 minutes in water containing 4 teaspoons salt per gallon of water. To prevent darkening, add 2 to 3 tablespoons of lemon juice per gallon of blanching water. Cool promptly, drain, package, seal and freeze.

Store: freshly frozen cauliflower can be frozen up to 6 months

Measurement: 1-1/3 pounds yields 1 pint

Photo Source: clayirving

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