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Cauliflower is made up of a bunch of small florets in white, purple, green, or orange attached to a thick stalk with light green leaves. They are brassica / cruciferous vegetables high in vitamin C, fiber, iron, and antioxidants.

How to Prep

Using a paring knife, first cut the florets off the top of the cauliflower and then cut them into smaller uniform pieces. Wash the florets afterwards. Remove the tough outer skin from the stalk and slice the stalk crosswise into small disks.

ROAST: Preheat the oven to 425°F. Toss cauliflower with cooking oil, salt, and pepper, and bake for 15-30 minutes.

STEAM: Fill a saucepan with a few inches of water and place steamer basket on top, bring water to a simmer at medium-high heat, and place cauliflower in the steamer basket. Steam for 4-5 minutes before draining and rinsing with cold water.


Store uncooked cauliflower in a tightly sealed plastic or compostable bag in the refrigerator for up to 5 days. Store cooked cauliflower for up to 3 days.