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Keep fresh in a crisper drawer until ready to use, will last up to 5 day. Rinse with water immediately prior to preparation.
Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. Cauliflower’s relatively mild flavor pairs well with strong spices such as cardamom, cumin, curry, saffron, garlic, onion, ginger, sea salt and pepper. Once boiled or steamed, it can be pureed in to a velvety texture appropriate for soups, side dishes and incorporated into sauces.
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. It also contains a fair amount of vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system.