Cauliflower which looks something like white broccoli has an edible flower head called the "curd." This vegetable has been promoted from the cold raw veggie platter and has been gaining popularity as a starch replacement in low carbohydrate diets to make everything from "mashed potatoes" to pizza dough.
Estimated Picking Dates: early July to September
Cleaning/Preparing: Wash cauliflower before use, but not before storage unless plants are very dirty and wet! Remove outer protective leaves. Rinse from top to bottom so not to rinse dirt up under the curd. Let drip dry bottom down so water can drain out of the curd.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated cauliflower should last about a week. To freeze: cut to desired size florets and blanch in boiling water for 3 minutes or steam for 5 minutes. Dry in colander and put in freezer zip top bag in freezer.
Preparing: Cut out core with a utility knife. Separate or cut florets to desired size for recipe.
Featured Recipe: Cauliflower "Steak"
Other common uses: Cauliflower does not need to be relegated to veggie trays or over boiled greenish white mush with butter. Make a cold or hot veggie pizza. A quick cheese sauce or butter sauce can liven up steamed florets.
Substitutes: Cauliflower is from the Brassica or cabbage family, which also includes cabbage, broccoli, Brussels sprouts, and kale. Cabbage is closest in flavor and broccoli has crunchy florets.
Cleaning/Preparing: Wash cauliflower before use, but not before storage unless plants are very dirty and wet! Remove outer protective leaves. Rinse from top to bottom so not to rinse dirt up under the curd. Let drip dry bottom down so water can drain out of the curd.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Loosely tied plastic bag (grocery bag with handles tied closed) and stored in the refrigerator. Refrigerated cauliflower should last about a week. To freeze: cut to desired size florets and blanch in boiling water for 3 minutes or steam for 5 minutes. Dry in colander and put in freezer zip top bag in freezer.
Preparing: Cut out core with a utility knife. Separate or cut florets to desired size for recipe.
Featured Recipe: Cauliflower "Steak"
Other common uses: Cauliflower does not need to be relegated to veggie trays or over boiled greenish white mush with butter. Make a cold or hot veggie pizza. A quick cheese sauce or butter sauce can liven up steamed florets.
Substitutes: Cauliflower is from the Brassica or cabbage family, which also includes cabbage, broccoli, Brussels sprouts, and kale. Cabbage is closest in flavor and broccoli has crunchy florets.