Cauliflower + Cauliflower Leaves

About Me: Cauliflower is a cool-weather crop, so we only grow it in the spring and fall. Like its cousin broccoli, cauliflower is actually a mass of unopened flower buds that will burst into edible yellow flowers if allowed to mature. Cauliflower can come in many different colours: white, cream, orange, purple, and green. The green colour is a variety of cauliflower called Romanesco. This is a gorgeous cauliflower with spiralled florets. It has a mild, nutty flavour. Cauliflower is an excellent source of vitamin C, folate and potassium. It also has many bioflavonoids, which may prevent cancer. Serve raw on vegetable trays with a thick dip; use in soups, curries, or salads.

We also grow a newer variety called sprouting cauliflower. This type produces a gorgeous head of cauliflower with long green stems and protruding off-white florets. This is a wonderfully sweet cauliflower that can be used in any cooked dish or just snacked on raw. 

Cauliflower leaves are rich in calcium and iron. In fact, the leaves are one of the richest sources of calcium in vegetables. A 100g serving of cauliflower leaves has approximately 600mg of calcium in it. Foods rich in calcium and iron have several health benefits ranging for healthy bones, better immunity and high fibre content aids digestion and keeps the gut healthy. Also, by virtue of being leaves, they are rich in fibre too.

To store: (Heads) Put dry, unwashed cauliflower in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper.

(Leaves): Put dry, unwashed leaves in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper. They should last for a few weeks.

To freeze: (Heads) Wash and cut cauliflower florets off. Be sure to freeze the cut stems as well since they are completely edible! Blanch 2-4 minutes, rinse under cold water, drain, let dry, and pack into an airtight container. Cauliflower will not be as firm when thawed and is best used in soups and stews. Alternatively, you can go ahead and cook and puree your cauliflower then freeze it this way for a fast addition to soups during the winter months.

(Leaves): Wash and cut leaves to desired thickness. Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers.

Recipes: Coming Soon!