Cauliflower belongs to the Cabbage family (Brassicaceae or Cruciferae). Its scientific name is Brassica oleracea var. botrytis. Cauliflower resembles broccoli, to which it is closely related, except with very densely packed white flower buds. Only the head of the cauliflower is eaten, a part known as the white curd. This stalk is surrounded at the base by thick, green leaves. Click here for some great Cauliflower recipes

Care and Handling

Availability - Green Giant® Fresh Cauliflower is available year round.

Selection - Cauliflower should have creamy white, compact curds with bright green, fresh, and firmly attached leaves. Some small leaves extending through curds do not affect quality.

Storage - Store cauliflower in its wrapping in the crisper section of refrigerator and use within three to five days of purchase.

Preparation - Unwrap head and rinse well or submerge in cold water; drain well. Trim stalk off close to base of head; trim leaves. Leave whole, or break or cut into florettes.

Cooking - To boil cauliflower, cook one pound, covered in small amount of boiling salted water for about 8 - 12 minutes or until tender-crisp.

Cauliflower can be steamed 8 - 12 minutes or until tender-crisp.

To microwave, place prepared cauliflower into a microwave-safe casserole pan. Add about a half inch of water; cover, and microcook at HIGH (100%) for two minutes. Let stand five minutes.