Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. It has a compact head (called a “curd”), with an average size of six inches in diameter, composed of undeveloped flower buds. The flowers are attached to a central stalk. When broken apart into separate buds, cauliflower looks like a little tree, something that many kids are fascinated by.
If you are going to eat your cauliflower raw i.e. salads, dips, keep it well wrapped up in your fridge to keep it fresh. If you are going to cook it, it should still be kept in your fridge, but will keep well enough unwrapped. Suitable for home freezing.
Cauliflower can be eaten raw or lightly steamed for dips and salads. It is usually broken into flowerets before cooking and served as a vegetable, in soups, casseroles or with creamy sauces. Remove any tough outer leaves at the base which can be used in soups and stir-fries. If any insects are present soak flowerets in water with 1 teaspoon each of salt and vinegar before cooking. Boil, steam, stir-fry or microwave, about 4-6 minutes, depending on quantity.