Cauliflower + Cauliflower Leaves

About Me: Cauliflower is a cool-weather crop, so we only grow it in the spring and fall. Like its cousin broccoli, cauliflower is actually a mass of unopened flower buds that will burst into edible yellow flowers if allowed to mature. It is an excellent source of vitamin C, folate and potassium. Cauliflower also has many bioflavonoids, which may prevent cancer. Serve raw on vegetable trays with a thick dip; use in soups, curries, or salads.

Cauliflower leaves are rich in calcium and iron. In fact, the leaves are one of the richest sources of calcium in vegetables. A 100g serving of cauliflower leaves has approximately 600mg of calcium in it. Foods rich in calcium and iron have several health benefits ranging for healthy bones, better immunity and high fibre content aids digestion and keeps the gut healthy. Also, by virtue of being leaves, they are rich in fibre too.

To store: (Heads) Put dry, unwashed cauliflower in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper.

(Leaves): Put dry, unwashed leaves in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper. They should last for a few weeks.

To freeze: (Heads) Wash and cut cauliflower florets off. Be sure to freeze the cut stems as well since they are completely edible! Blanch 2-4 minutes, rinse under cold water, drain, let dry, and pack into an airtight container. Cauliflower will not be as firm when thawed and is best used in soups and stews. Alternatively, you can go ahead and cook and puree your cauliflower then freeze it this way for a fast addition to soups during the winter months.

(Leaves): Wash and cut leaves to desired thickness. Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers.

Recipes: Coming Soon!