Cauliflower stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.Related to cabbage and broccoli, cauliflower features a large head of crowded whitish flower buds that are a wonderful source of Vitamin C. Cauliflower also contains significant amounts of protein, calcium, iron, dietary fiber, and potassium.Cauliflower Recipes >

Keep cauliflower loosely wrapped in plastic in the refrigerator. Fresh heads will last up to 2 weeks. You can cut cauliflower into florets and store them, sealed, in a plastic bag in the fridge. They will last up to a week in a well-regulated refrigerator. For longer storage, the florets are best blanched then frozen; it will keep well for up to one year.