Not all cauliflower is white (green, purple, orange), but for the variety that keeps its creamy “complexion,” the leaves naturally fold or are coaxed or tied over the head as it grows to shield from sunlight. As a cruciferous vegetable (cabbage, broccoli, etc.), its nutrients include vitamin C to help prevent cancer (lung, colon, breast, prostate, etc.) and folate to help prevent birth defects. Cauliflower is fat-, saturated fat- and cholesterol-free; low in calories, sodium and a good source of dietary fiber.
March — December
December — March
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Cauliflower, White Bean & Feta Salad||15 min prep|
|Curried Cauliflower & Peas||25 min prep|
|Cauliflower-Garlic “Mash”||15 min prep|
|Roasted Cauliflower Soup||60 min prep|
Choose a heavy head with white, compact curds and bright green leaves. Avoid a loose, grainy surface, bruises or dark patches. Refrigerate with high humidity in a plastic bag for up to a week. To wash, place head upside down in a bowl of cold water; then pat dry. Outer leaves and thick stalks can be used in vegetable broth or discarded. Break or cut florets into equal sections to cook evenly. To preserve nutrients, steam, stir-fry, roast or microwave; cauliflower can also be eaten raw or pickled and serves as a low-carbohydrate recipe substitute for potatoes.