Picture of Cauliflower Cauliflower 

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The edible portion is the white curd-like mass of close aggregation of abortive flowers on thick branches produced at the top of a short stem. During growth, the large green leaves cover to exclude light and that results in the brilliant whiteness of the curd. 

Cauliflower is a source of Vitamin C, thiamine, carotene and phytonutrients. 

Health benefits: Lower the risk of cancer, can help avoid heart disease and stroke, may cut risk of cataracts, high in many nutrients, counter anaemic and risk of spina bifida, and help to regulate blood pressure. 

Cautions: As cruciferous vegetables reduce iodine absorption, people who eat more than 3-4 serving a week should ensure they eat iodine-rich foods. 
 
 
 
 
 

 Uses 
As traditional vegetable gratin dishes and oriental stir-fries, explore main dishes combining cruciferous vegetables with nuts and seeds.  Carminative spices, such as dill and fennel, help reduce flatulence. 

Storage & Freeze   
Divide into florets and wash. Proceed as of freezing broccoli.