Cauliflower

Season:

Late June- Early July, September- Late October

Preparing Tips:

Is exceptional raw with dips or in salads.

It can be steamed, blanched, or baked in casseroles.

Storage Tips:

Keeps for 2-4 days if refrigerated in a perforated plastic bag.

Nutritional Info:

Excellent source of vitamin C, folate, and potassium.

Provides bioflavonoids which help prevent cancer.

HOW TO FREEZE CAULIFLOWER:

Break heads into small florets about 1- inch in diameter. Blanch in salted water to help prevent color changes. Blanch 2-3 minutes depending on size of florets. Cool immediatelky in cold water; drain, package, and freeze.