Cauliflower

The ancestor of the wild cabbage, cauliflower originally resembled kale or collards more than its present appearance. Going through a number of transformations, cauliflower has been an important vegetable in Turkey and Italy since 600 BC. It gained popularity in France in the mid-16th century and was eventually cultivated throughout Europe

Source: Beachside Produce

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Teixeira Farms

The fifth generation to be involved in agriculture, many Teixeira family members are involved with Teixeira Farms, creating a 'family' atmosphere for all who work there. More...

Season

California harvests cauliflower year-round, while Arizona harvests from December through April.

Storage

Wrap cauliflower in a plastic bag and keep refrigerated. Store cauliflower keeping the head stem-side up. This will reduce molding from water droplets that collect on the head. Pre-cut cauliflower florets do not store well and should be consumed within a day after purchase.

First, remove outer leaves and then slice the florets at the base where they meet the stalks. Cut florets down to preferred size. If any brown color should occur on edges, trim this off and discard. If you wish to cook the head whole, trim the head even with the bottom of the head of cauliflower.

Cauliflower contains sulfur compounds and will omit odors that become more intense with increased cooking time. Rapid cooking reduces the odor and keeps cauliflower crisp, prevents loss of nutrients, and preserves the white appearance. Cook until crisp and tender. Drop a bit of lemon juice in cookware to reduce browning during the cooking process.