Organic Cauliflower

The cauliflower is a vegetable with numerous undeveloped white florets found attached to a single stem. Together, the florets and stem form a compact head called a curd, which is usually 6-7 inches in diameter. Long green leaves protect the curd from sunlight, preventing the development of chlorophyll in the cauliflower. The cauliflower is related to the broccoli, but is denser and more compact while being white in color. Its flavor is creamy, sweet and a bit nutty and although it's the florets usually eaten, the stem and leaves are also edible.

For commercial farming, the use of heavy dose of soluble nitrogen fertilizer causes the head of non-organic caulilflower to quickly lose their firmness and begin to form flower buds. In contrast, organic cauliflower develops at a healthy and natural rate as it gets gentle feeding of nitrogen from the soil. The result is organic cauliflower has better texture and higher quality.

What to look for?

• Look for thick and compact heads of white florets with green leaves that are not wilting.
• Avoid cauliflowers having blemished florets or florets turning brown, as these cauliflowers are getting old.
• Heads with soft bottoms are not fresh, while flowering florets indicate overripe cauliflowers.

Storage and preparation tip:

• Store cauliflowers with the stem upside down and without washing them, in the refrigerator in a perforated or open plastic bag
• Don't buy cauliflowers as precut florets as they lose their freshness faster
• Wash the cauliflower only when cutting and using it. Remove the leaves from the head
• After washing and cutting it, soak in salt or vinegar water to get rid of insects lodged in the florets
• The stalk can be removed from the head by cutting with a sharp knife. On removing the stalk, the florets remain which can be cut from the core while leaving some stem with each cluster

Cooking and use of cauliflower

Cauliflower can be cooked in many ways such as steaming, microwaving, stir frying, boiling and sautéing. When cooked, the cauliflower should be tender-crisp and if cooked for too long, the florets fall apart and become mushy.

The cauliflower stem, florets and leaf can be eaten both cooked and raw. When eating raw, it is usually eaten with a dip or added to salads. Cooked cauliflowers make a side dish on its own, or can be topped with a sauce like au gratin.

Cooked cauliflower can also be added to other dishes like quiches, omelets, stir fries, soups and stews. In most of the recipes, cauliflower can be interchanged with broccoli.

Cauliflower Nutrition Facts:

Cauliflower is a rich source of fiber and great for colon health. Its Vitamin B helps in cell growth and replication while its allicin improves heart condition, preventing strokes. Cauliflower is also great for the immune system because of its selenium.