It’s every Dietitian’s dream come true. Cauliflower is one of the trendiest foods of 2015 and for lots of good reasons! It’s packed with nutrients like vitamins C and K, fiber, potassium and phytonutrients, which may help lower cholesterol and reduce cancer risk. Cauliflower is the new, nutrition-packed “white food”! See what Festival’s Dietitians have to share about this trendy veggie by watching the video below. SELECTION Choose cauliflower that is dense and heavy with compact, creamy white heads (also called curds) where the bud clusters are not separated. Cauliflower heads should be surrounded by many thick, green leaves. The more leaves, the better protected and fresher the cauliflower head. STORAGE Refrigerate fresh, raw cauliflower in a plastic bag for up to one week. To prevent moisture from developing, store it with the stem side down. Cooked cauliflower can be stored in the refrigerator for up to 2-3 days. PREPARATION Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are also edible and are great to add to soup stocks. To cut whole cauliflower into cauliflower florets, remove the outer leaves and slice florets at the base where they meet the stalks. After cutting into florets sized to your liking, they are ready to use or eat!
Lauren Lindsley is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.
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