Cauliflower
Brassica oleracea var. botrytis
Cauliflower is a source of sulforaphane, a compound that attacks cancer cells and slows the growth of tumors, but has to be eaten raw for the sulforaphane to have an affect. It also comes in many colors like cheddar orange, purple and green.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • |
Description
A member of the brassicaceae family, and related directly to cabbage. Grown for it’s compact, edible, flowering head. It’s texture has a wonderfully pleasing snap.
Storage tips
Store in refrigerator with some humidity. Pre-chopping and storing in plastic container in refrigerator will lengthen the shelf life, it will begin to soften after one week.
Culinary tips
- Since the texture of the stem and flowers vary so differently, a good approach is to treat these two parts separately.
- Florettes are great raw, with a creamy dressing, or roasted in a high oven so the tips receive some char.
- The stem does well pickled, in a slaw, stir fried, or spiraled into “noodles”.
