Cauliflower, from the Latin word meaning 'cabbage flower', is a member of the Brassica family. It has been grown for more than two thousand years. Native to the Mediterranean, it has been part of the European diet for about five hundred years. It is now a popular vegetable in New Zealand. Miniature cauliflowers, ideal for a single serve, are sometimes available.

Our cauliflowers come from a range of growers in Pukekohe, south of Auckland.

What to look for

Checking the colour and freshness of the leaves that are close to the head (known as curds) is a good way of helping choose the best cauliflower. Look for white heads that are clean and compact. The curds should be firm with no parts breaking away.

How to keep

Store at 0ºC with a relative humidity of 90-100%. Cauliflower is ethylene sensitive and should be stored separately from ethylene producing vegetables and fruits wherever possible.

CONSUMER STORAGE: Refrigerate in plastic bags.

Nutritional value

Cauliflower is an excellent source of vitamin C and supplies vitamin K and folate, it is also a source of fibre other B group vitamins as well as small amounts of potassium and calcium. Cauliflower is a member of the brassica family of vegetables and hence is a rich source of many phytochemicals, particularly the flavonoids and glucosinolates.

How to prepare

Cut into florets or leave whole. Cauliflower is best cooked for a short time until tender but still slightly crisp. Avoid overcooking as the taste will be inferior and the heads will disintegrate. To lightly cook cauliflower florets for use in salads or crudities, simply place in boiling water for 2 - 3 minutes, drain and cool under cold running water.

Ways to eat this vegetable

Cauliflower tastes delicious raw or lightly steamed, boiled or stir-fried. Use cauliflower like broccoli. They're good eaten together. Cauliflower is great with a cheese or white sauce, added raw or lightly cooked to salads, made into pickles, added to soups, casseroles and stir-fries. It's also good for using as crudites, either raw or blanched, served with dip or dipping sauce.

When you can get it

All year round.


Vegetable information kindly provided by www.vegetables.co.nz