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Fresh cauliflower 
Our fresh cauliflower is a versatile and nutritious vegetable that belongs to the Brassica family, which includes broccoli, kale, and cabbage. Known for its unique texture and mild, slightly nutty flavor, cauliflower is a favorite in kitchens around the world.
Key Features:
  • Appearance: White, compact, and firm head with a crisp texture, surrounded by fresh green leaves.
  • Taste: Mild and slightly nutty, with a pleasant crunch when raw and a tender, buttery texture when cooked.
  • Nutritional Benefits: Rich in vitamins C and K, high in fiber, and low in calories. Contains antioxidants and phytonutrients that help in detoxification and anti-inflammatory processes.
  • Versatility: Perfect for roasting, steaming, sautéing, grilling, or blending into soups and sauces. Ideal for low-carb and gluten-free diets, and can be used as a substitute for grains and legumes.

Fresh cauliflower

C$3.99 Regular Price
C$3.59Sale Price

  • Cauliflower is a cruciferous vegetable that belongs to the Brassicaceae family, which includes broccoli, kale, and cabbage. Here’s some detailed information about cauliflower:

    Description

    • Appearance: Cauliflower typically has a compact, rounded head (curd) composed of undeveloped flower buds. The most common variety is white, but it also comes in colors such as purple, orange, and green.
    • Texture and Flavor: It has a firm texture when raw, with a slightly nutty and mild flavor. When cooked, it becomes tender and can take on a creamy consistency, especially when mashed or pureed.

    Nutritional Profile

    • Calories: Low in calories.
    • Macronutrients: High in fiber, low in carbohydrates, and contains a small amount of protein and fat.
    • Vitamins and Minerals: Rich in vitamins C, K, and B6, folate, and minerals such as potassium and manganese.

    Health Benefits

    • Antioxidants: Contains antioxidants like glucosinolates and isothiocyanates, which may help protect against certain types of cancer.
    • Anti-inflammatory: The presence of compounds like indole-3-carbinol and sulforaphane provides anti-inflammatory benefits.
    • Digestive Health: High fiber content aids in digestion and supports a healthy gut microbiome.
    • Weight Management: Low in calories and high in fiber, it can help with satiety and weight management.

    Culinary Uses

    • Raw: Can be eaten raw in salads or as part of a vegetable platter with dips.
    • Cooked: Steamed, roasted, grilled, or sautéed. It can be used as a low-carb substitute for grains and legumes, such as cauliflower rice or cauliflower pizza crust.
    • Pureed: Often used to create creamy soups, sauces, or mashed cauliflower as a substitute for mashed potatoes.
    • Pickled: Can be pickled for a tangy, crunchy snack.

    Varieties

    • White Cauliflower: The most common variety, with a white head and green leaves.
    • Purple Cauliflower: Contains anthocyanins, which give it a purple hue and additional antioxidant properties.
    • Orange Cauliflower: Rich in beta-carotene, which provides its orange color.
    • Romanesco: Known for its unique fractal pattern, it has a nutty flavor and can be used similarly to traditional cauliflower.

    Storage

    • Fresh: Store unwashed in a plastic bag in the refrigerator. It typically lasts up to a week.
    • Frozen: Can be blanched and frozen for longer storage, up to several months.

    Cultivation

    • Climate: Grows best in cool weather, typically in spring and fall.
    • Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.0.
    • Watering: Requires consistent moisture, especially during head formation.
    • Harvesting: Ready to harvest when heads are firm and compact.

    Cauliflower is a versatile and nutritious vegetable that can be easily incorporated into a wide variety of dishes, making it a popular choice for health-conscious individuals.

     

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