Availability: Late Fall
Use: Can be consumed raw or cooked
Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Store cauliflower unwashed in an open plastic bag in the refrigerator (7-14 days).
Long Term Storage: Cauliflower can be frozen. More information from ISU extension on:
Preparation: Before cooking or consuming cauliflower , prepare a mixture of warm water in a bowl and 2 teaspoons of white vinegar. Soak the cauliflower for about 15 minutes to remove any insects that may be hiding between the spaces of the broccoli heads. Trim cauliflower heads to desired size and rinse with running water thoroughly.
Pairings and Nutrition
Pairings: Cauliflower can be eaten raw, boiled, steamed, or baked. Cauliflower is a great side dish or a hearty addition to a stir fry. Cauliflower has a distinct flavor but pairs well with many different types of cuisine. Cauliflower is seasoned well with garlic, pepper or lemon flavors.
Nutrition: Cauliflower is high in vitamin C. One cup of Cauliflower contains almost as much vitamin C as one cup of orange juice. A single cup serving of cauliflower has 2 g of well balanced protein. Cauliflower is also a good source of dietary fiber.
1 large cauliflower (trimmed and cut into bite size pieces, washed with water still on)
16 garlic cloves, peeled and lightly crushed
1 -2 teaspoon minced fresh rosemary
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1/4 cup olive oil, adding more to taste
more olive oil, to drizzle if wanted
Mix oil, rosemary, salt, pepper and garlic together.
Toss in cauliflower and place in a large casserole dish in one layer.
Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
1 large cauliflower
300 ml milk
220 g Mature cheddar cheese, finely grated
3 tablespoons plain flour
50 g butter
25 g fresh breadcrumbs (optional)
1/2 teaspoon dried English mustard (Colman's)
salt and black pepper
*If oven baking, pre-heat oven to 225C or 450°F.
Trim the cauliflower & break into small florets.
Boil in salted water for 10-15 minutes or until just tender.
Drain in a colander and then place in a buttered ovenproof baking dish.
Add the milk, flour and butter to a saucepan.
Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.