Cauliflower
Varieties
Besides the common white variety, cauliflower is occasionally found in green and a vibrant purple color that turns pale green during cooking. According to USDA nutrition information, green cauliflower provides extra vitamin A and slightly more vitamin C than white. Baby cauliflower is also available.
Preparation, Uses, & Tips
Wash cauliflower well just before using. Cut it into florets by pulling away the leaves and cutting around the core on the underside. Separate the florets by cutting them apart from the inside of the cauliflower. The green leaves at the base are edible, but have a stronger flavor than the florets. Adding a tablespoon of lemon juice or a cup of milk to the cooking water will prevent discoloration. Cut cauliflower into large florets, toss with olive oil and fresh thyme, and roast, or steam it and serve with a light cream or cheese sauce.
Storing
Store it in a plastic bag with holes poked in it for up to two days.
Nutrition Highlights
Cauliflower (raw), 1 cup (100g)
- Calories: 25
- Protein: 2g
- Carbohydrate: 5g
- Total Fat: 0g
- Fiber: 3g
*Excellent Source of: Vitamin C (46.40mg)
*Good Source of: Folic acid (57mcg) and Vitamin B6 (0.22mg)
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