Cauliflower

Cauliflower should be stored at 35 degrees F with the leaves still on and good air circulation. With the leaves they will last 2 weeks, without the leaves only a few days.

Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body’s absorption of iodine, needed by the thyroid gland.


Cauliflower may turn yellow in alkaline water. For whiter cauliflower, add a tablespoon of milk or lemon juice to the water. Do not cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.

Stir cooked cauliflower into mashed potatoes to enhance their texture.

Cauliflower can be substituted for broccoli in many dishes.

Cauliflower can also add a zest to your favorite tossed salad.

Use chopped florets in place of meatballs as an addition to your favorite pasta sauce for a delightful vegetarian pasta dish.

Add fresh or leftover cauliflower to soups or stews.

Raw florets make a crunchy, nutritious appetizer with low-fat dressing or dip.