ABOUT THE PRODUCT
Cauliflower is cruciferous vegetable, a plant family that includes arugula, bok choy, broccoli, Brussels sprouts, cabbage, collard greens, kale, radishes, turnips and watercress. It has a rich supply of nutrients comparable to its green-colored relatives in the cruciferous family.
Despite its white color, cauliflower is a very versatile and vitamin-rich vegetable. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants, two naturally occurring compounds thought to play a role in preventing chronic diseases.
Vitamins C and K and manganese are antioxidants that can neutralize free radicals before they can cause damage to healthy cells and contribute to disease, such as heart disease and cancer. Antioxidants such as vitamins K and C may help prevent conditions such as cancer, heart disease and arthritis.
STORAGE & USES
Cauliflower should be stored in the vegetable drawer of the refrigerator. You can keep it wrapped in a plastic bag till using. Cauliflower will stay fresh for about five days, when it starts to feel rubbery rather than firm, you know it is no longer fresh. If you only use half of a large cauliflower, wash the rest and keep it in a plastic bag till ready to use.