Cauliflower. 花椰菜.


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.

broc cauli

Example of an Asian dish that uses this vegetable: Stir-fried Cauliflower and Broccoli in Oyster Sauce.




2 thoughts on “Cauliflower. 花椰菜.

  1. I never realised I have been choosing my cauliflower wrongly and that the leaves of the cauliflower played a part in the freshness of the vegetable ! Now, I would be able to choose fresh cauliflowers without the help of my grandmother ! With regards to the storing of the cauliflowers, what do you mean by a well-regulated refrigerator ?

  2. Thanks for a well detailed post on cauliflower! i am now able to fully utilize the parts of the cauliflower and am able to choose fresh cauliflower properly. would like to know if theres are other uses of cauliflower other than stir frying it?

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