Harvest of the Month: Cauliflower

Did you know cauliflower is an underdeveloped flower bud? 

Cauliflower is a great substitute for high carbohydrates and starchy foods. You’ll commonly see it substituted for rice, mashed potatoes, and pizza crust. Cauliflower is a filling vegetable that is high in fiber, vitamin A, vitamin C, potassium, folate, and vitamin B6. It’s also been linked to cancer prevention! 

When buying cauliflower at the grocery store or local farmers market, look for cauliflower with bright green leaves. Avoid buying one with brown or spotty leaves.

To properly store your cauliflower head, place it in a plastic bag with a damp paper towel. Cauliflower that is stored in a damp and cool environment will last longer! 

If you can’t use your cauliflower before it goes bad, consider freezing or pickling it! University of Georgia has a great recipe for pickled cauliflower! 

Here are a few cauliflower recipes to try:

• Roasted Cauliflower 
• Cauliflower Tots 
• Slow Cooker Stuffed Bell Peppers
• Cauliflower “Fried Rice” 
• Cauliflower Tabbouleh https://extension.wvu.edu/food-health/recipes/2021/07/29/cauliflower-tabbouleh
• Cauliflower Herb Soup