■ Refrigerate cauliflower stem side down in a loose bag or in the store wrapper for 1 to 2 weeks.
■ Pre-cut cauliflower (from the store or cut at home) loses freshness faster; use in 2 to 3 days.
■ Rinse cauliflower under running water just before using. Trim away brown spots.
■ The stem and leaves are good to eat raw or cooked.
■ Freeze cauliflower for longer storage. For best color and flavor, blanch first and package in airtight containers to use within 8 to 12 months.