This versatile vegetable is a member of the Brassica oleracea family - who’s members includes broccoli, Brussels sprouts, kale and kohlrabi. The heads grow in densely packed curds and are mostly commonly white although orange, purple and green also exist. It has a mild flavor with hints of sweet nuttiness that intensify when roasted.
how to choose
Cauliflower should have creamy white, compact curds in which bud clusters are not separated. Look for bright green and firmly attached leaves. Some small leaves extending through curds do not affect quality.
how to prepare
Rinse cauliflower under cold water right before you are ready to use it. Remove and discard the outer leaves and the stalk. Cut or break the head into florets of desired size.
how to store
Do not wash before you store cauliflower. To prevent moisture from developing in the curd, store with the stem down. It will keep up to one week if stored uncooked in a paper or plastic bag in the refrigerator.
where we grow
Our cauliflower is available year round. We grow using the conventional growing method in Salinas, California, April through November, in Phoenix, Arizona from December through March, and year-round in Santa Maria, California. Pure Pacific organic cauliflower is grown in Salinas, California, December through March, in Yuma, Arizona from November through March, and year-round in Santa Maria, California.