Storage: Keep cauliflower in the crisper drawer of the refrigerator in an open or perforated plastic bag. Cauliflower will keep for several days provided they are kept cold and hydrated. Be careful not to let cauliflower get too wet -- excess moisture will brown the curds.
Preparation: All varieties can be eaten raw. Cut away the main stem and separate florets before washing. Cauliflower curds should be separated; they can be cooked whole but this requires longer cooking times, which results in the loss of nutrients.
Taste: A mild cabbage flavor, and a touch nutty
Nutritional Benefits: Cauliflower is a great source of vitamin C for immunity. It is also full of vitamins K (for blood clotting with an injury) and A (for eye health), as well as a good source of folate, B6 and manganese.
Flowering Cauliflower is a more tender, sweet and delicate version of traditional cauliflower. It can be prepared, stored and cooked (slightly faster because it’s thinner) the same way as you would traditional cauliflower, and offers many of the same nutrients and health benefits.