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  • Choose cauliflower with a heavy compact curd (head). There may be light green leaves covering part of the curd or the leaves may have been trimmed and the cauliflower wrapped in plastic.
  • Avoid heads with brown spots or loose sections of curd that are spread out.
  • Fresh cauliflower is generally available year round. It is often cheaper and fresher when harvested locally, usually late summer or fall.
  • Frozen cauliflower is also available and may be a better buy at some times of the year.
  • A medium-sized head of cauliflower is about 6 inches across, weighs about 2 pounds and makes 4 to 6 servings after trimming off the leaves and stem.

★ Cauliflower is very high in vitamin C, which helps the body fight infections.

Last updated: 07/12/17

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