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Cauliflower | 1/2 or whole

$2.99$4.95

$5.95 per each

Description

Cauliflower (Brassica oleracea var. botrytis) is a cruciferous vegetable that belongs to the Brassicaceae family, which also includes broccoli, cabbage, and Brussels sprouts. The edible part of cauliflower is the compact, white curd, also known as the "head" or "florets." The head is composed of undeveloped flower buds, and it is surrounded by green leaves that protect it during growth. Cauliflower is known for its mild flavor and versatile culinary uses. In addition to the classic white variety, there are also colorful varieties like orange, green, and purple cauliflower. Nutrition Information (per 100g of Raw Cauliflower): The nutritional content of cauliflower can vary slightly based on factors such as variety and growing conditions. Here's an approximate overview:

  • Calories: About 25 kcal
  • Protein: Around 1.9 g
  • Fat: Approximately 0.3 g
  • Carbohydrates: Roughly 5 g
  • Dietary Fiber: Around 2 g
  • Sugars: About 1.9 g
  • Vitamins and Minerals: Cauliflower is a good source of vitamin C, vitamin K, vitamin B6, folate, potassium, and smaller amounts of other vitamins and minerals.
Health Benefits:
  1. Rich in Antioxidants: Cauliflower contains antioxidants, including vitamin C and phytonutrients, which help combat oxidative stress in the body.
  2. Dietary Fiber: The dietary fiber content supports digestive health and helps maintain a feeling of fullness.
  3. Vitamins and Minerals: Cauliflower provides essential vitamins and minerals that contribute to overall well-being.
Culinary Uses:
  • Raw: Cauliflower can be eaten raw, and the florets can be added to salads or used as a crunchy snack with dips.
  • Cooked: It can be steamed, boiled, roasted, or sautéed. Cauliflower is versatile and can be mashed as a lower-carbohydrate alternative to mashed potatoes or used in grain-free pizza crusts.
  • Riced: Cauliflower can be processed into rice-sized pieces, known as cauliflower rice, and used as a substitute for traditional rice.
Selection and Storage:
  • Choose cauliflower heads that are firm, compact, and have a clean, white color. Avoid heads with brown spots or signs of discoloration.
  • Store cauliflower in the refrigerator, ideally in a perforated plastic bag or wrapped in a damp cloth, for up to a week.
Cauliflower is a nutritious and adaptable vegetable that can be incorporated into a wide range of dishes. It provides a good source of vitamins, minerals, and antioxidants while being low in calories. Whether enjoyed raw or cooked, cauliflower adds both flavor and nutritional value to your meals. If you have specific dietary concerns or health conditions, it's advisable to consult with a healthcare professional or a registered dietitian.

Cauliflower | 1/2 or whole

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