Cauliflower

Cauliflower Report Cauliflower contains the following nutrients: vitamin C, vitamin K, folate, pantothenic acid vitamin B6, choline ,fiber, omega-3 fats, magnesium, phosphorus, biotin, potassium, protein, vitamin B, and magnesium. As you can see by the list written above, cauliflower is high in nutrition. Cauliflower is also a very healthy vegetable. Cauliflower is low in carbohydrates. While low in fat, it is high in dietary fiber which the average American diet is normally lacking. Cauliflower is excellent to eat as a raw snack and if cooked 1 cup is only 29 calories. Cauliflower is seasonally available in spring and autumn. Cauliflower grows in a compact head shielded from sunlight by its outer leaves, so it doesn’t develop chlorophyll and thus remains white. The time to harvest is when the white florets start separating and grow larger. You cut your cauliflower when it is 6-12 inches in diameter. When you’re ready to harvest the cauliflower head, cut it from the main stem but leave a few of the outer leaves attached to help protect the head and prolong its overall quality until ready to eat. Be sure to handle the head carefully as it can bruise rather easily. Cauliflower, when ripe, should be firm. The crisp florets indicate freshness, as does a creamy white color with no discolorations. Leaves should be green and not limp. The heads should be compact, with tightly clustered florets. The leaves should be bright green. A simple visual test tells you when the cauliflower is ready to harvest.

Store uncooked cauliflower in a paper or plastic bag in the refrigerator. Where it will keep for up to a week. Its best kept in the refrigerator at a temperature between 45°F and 50°F. To prevent moisture from developing in the floret clusters, store it with the stem side down. If you purchase pre-cut cauliflower florets, consume them within one or two days as they will lose their freshness after that. Since cooking causes cauliflower to spoil