Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four. Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.

Store unwashed in the refrigerator, with stem side down, in an open plastic bag or perforated plastic bag. This will avoid excess moisture, which causes the cauliflower to deteriorate faster.  Use within 5-7 days.

Freezing: Cut up cauliflower into florets and blanch in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean kitchen towels. Freeze in quart-size freezer bags. For easier use, pre-freeze on a baking sheet, and then pack into bags.


Cauliflower is an excellent source of Vitamin C, a good source of folacin and a source of potassium.

Varieties we grow:


Violet Queen


Cauliflower probably originated in Asia Minor, but was available almost exclusively in Italy until the 16th century when it was introduced to France and eventually to other areas of Europe. It was first grown in North America in the late 1600s.

Today, thick cauliflower soups are popular in France and Eastern Europe. Sardinian cooks combine garlic, olive oil and capers with it to make zesty salads and hot dishes. In India, it's cooked with potato and onion to make a rich vegetable curry.


Wash, drain and remove outer leaves; cut and trim stems. Usually cauliflower is broken into small florets, but it can also be cooked whole. Steaming a whole cauliflower takes 20 to 30 minutes.

Stir-frying cooks cauliflower quicker than steaming, so be sure to check for tenderness as you cook.

Cauliflower is superb lightly dusted with grated Parmesan or Cheddar cheese, or coated with a delicate cheese sauce. It marinates well for mixed vegetable salads and is good in curries.

Winter White Soup

Sweet Potato and Cauliflower Tagine

Cauliflower Risotto with Parmesan

Roasted Romanesco