Baby cauliflower

+Description

Baby cauliflower is a member of the Brassicaceae family, which also includes broccoli and turnips. Cauliflower is native to Turkey and the Mediterranean. Baby cauliflower looks and tastes the same as ordinary cauliflower, except it is smaller.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Baby cauliflowers are available from France and South Africa

+Main nutrients

Fiber, Folate, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Thiamin , Vitamin B6, C, and K.

Main varieties

Baby cauliflower

Baby cauliflower looks and tastes the same as ordinary cauliflower, except it is smaller.
View Baby cauliflower
Baby romanesco

The taste of the baby romanesco is a cross between broccoli and cauliflower and is a variety of the baby cauliflower.
View Baby romanesco

Preparation

Cauliflower should be washed and removed from the stem. From here, either cut the baby cauliflower in pieces or add them whole to a dish. When cooking cauliflower, make sure not to overcook it, as it becomes mushy.

Consumption

Technically, most of the cauliflower plant is edible, but most consumers prefer the head of the cauliflower, which is formed from a mass of immature flower stalks. Baby cauliflower can be roasted, boiled, fried, steamed or eaten raw. The small size of the baby cauliflower makes it ideal to add it whole into a dish. Baby cauliflower is also often used to decorate a dish.

When to eat

Look for cauliflower where the heads are tightly packed. Avoid cauliflower heads that have brown on them. Cauliflower should be kept in the refrigerator and eaten within a few days.

Did you know?

The name cauliflower comes from the Latin words caulis, meaning "stalk," and floris, meaning "flower".
The white part of cauliflower is called the ‘Curd’.
Next to white cauliflower also green, purple and orange cauliflowers exist.

Baby cauliflower

+Description

+Availability

+Main nutrients

Main varieties