Cauliflower

Cauliflower, a popular member of the brassica or cruciferous family, thrive and develop dense, snow-white, tight curly heads in Tasmania's cool climate and rich soil.

The compact florets can be boiled, steamed, sautéed or baked, or enjoyed raw. A little lemon juice or milk in the cooking liquid helps prevent discolouration.

Season

February - September

Selection

Choose cauliflower with compact florets and bright green firmly attached leaves.

Storage

Refrigerate cauliflower in a polyethylene or plastic bag for up to 5 days.

Nutrition

High in Vitamin C and a good source of folate.  Low in sodium, free from fat, saturated fat and cholesterol.