Definitions for "Cauliflower"
An annual variety of Brassica oleracea, or cabbage, of which the cluster of young flower stalks and buds is eaten as a vegetable.
The edible head or "curd" of a cauliflower plant.
The name of this elegant member of the cabbage family comes from the Latin caulis ("stalk") and floris ("flower"). Cauliflower comes in three basic colors: white, green and purple. All cauliflower is composed of bunches of tiny florets on clusters of stalks. Some white varieties have a purple or greenish tinge. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. The size of the head doesn`t affect the quality. Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days.
Vitamin C, sulphurous compounds
one cup of raw cauliflower provides 77% of an adult's daily recommended intake of vitamin C. It is also an important source of protein, thiamin, riboflavin, niacin, calcium, iron, magnesium, phosphorus, and zinc, and a very good source of dietary fiber, vitamin B6, folate, pantothenic acid, and potassium. This food is low in saturated fat, and very low in cholesterol (less than 1g per kg).
Keywords:  perforated, wash, plastic, bag, days
Do not wash. Place in a perforated plastic bag. 10 to 14 days
Keywords:  western, considered
While cauliflower is usually considered a Western...