Selecting Your Cauliflower
Look for white or cream-coloured heads that feel heavy for their size. The deeply ribbed green leaves that envelop a head of cauliflower should look fresh, not wilted or yellowing or dry.
Choose cauliflower with compact, creamy white florets and bright green leaves. Cauliflower heads should be firm and tightly closed.
White varieties should be very pale, with no dark “sunburned” spots.
Reject any heads that show signs of softness, that’s the start of spoilage. Old specimens will have a yellowish tinge and tiny black mould spots.
Storing Your Cauliflower
Keep cauliflower loosely wrapped in plastic in the fridge. Fresh from the market heads will last up to 2 weeks.
You can cut cauliflower into florets and stored them, sealed, in a plastic bag in the fridge. They will last up to a week in a well-regulated refrigerator.
Example of an Asian dish that uses this vegetable: Stir-fried Cauliflower and Broccoli in Oyster Sauce.