Lorene's Produce Picks
BEER & WINE
Cauliflower is high in both fiber and vitamin C, with a half cup of florets providing nearly half of ones daily requirement for vitamin C. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. Heger Farms - El Centro, CA
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Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Resembling a classic tree in shape the clusters sprout from stems which are attached to a singular central white trunk. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Cauliflower should be placed in a plastic bag and stored in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days. Remove the jacket leaves, core out the stem, and cut into florets, much like broccoli. The cauliflower stem is not as edible as a broccoli stem and in most cases should be discarded. The florets can be steamed in about 12 to15 minutes, or microwaved in about 8 to 10 minutes. Remember that a shorter cooking time is better for the nutritional value, as well as the smell in your kitchen.
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