- german name: Blumenkohl
- swiss name: Blumenkohl
- french name: Chou-fleur
- italian name: Cavolfiore
General Information: The white in the cauliflower is not natural, and in fact, there are varieties available that are violet and pale green. To block the heads from receiving sunlight, it was a common practice for farmers to tie the leaves around the head and prevent any sunlight from reaching the bulb, thus preserving the white color. Today, the newer varieties of cauliflower have leaves that naturally curl up over the head.
Season: September through October are the prime months to purchase cauliflower. Like its cousin broccoli, cauliflower is a cool weather vegetable, but Swiss varieties are available from May until November.
Purchasing Tips: Look for firm and compact heads. The leaves, if still attached, should be crisp and green. The size of the head does not affect the quality. Avoid cauliflower that has brown spots, which indicates advanced age.
Storage: Refrigerate 3-5 days. Before consuming, soak the head for a few minutes in cold water and vinegar or lemon juice in order to remove any stray aphids.
Cooking Tips: Can be eaten raw, steamed, baked, deep-fried, or sautéed. To preserve the white color, cook the cauliflower in acidic water. Simply drop a half lemon into the water along with plenty of salt. Purple varieties turn green when cooked. For even cooking, try blanching the entire head, without separating the florets. With cauliflower, the shorter the cooking time, the better the flavor.
Nutritional Info: Good source of Calcium and Vitamin C« back to What's in Season