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Cauliflower is a cruciferous vegetable that belongs to the Brassica family, which also includes broccoli, kale, and cabbage. It is characterized by its white, dense flower head, known as the curd, which is surrounded by green leaves. Cauliflower is typically grown in cooler climates and is cultivated for its edible parts, which are packed with nutrients and can be consumed raw or cooked in various dishes.
| Color | White, green, purple, or orange |
| Weight | Typically ranges from 1 to 2.5 pounds per head |
| Harvest season | Spring and fall, depending on the variety |
| Storage temperature | Ideal storage at 32┬░F to 36┬░F (0┬░C to 2┬░C) |
| Shelf life | Generally lasts 1 to 2 weeks when stored properly |
When purchasing cauliflower, buyers should consider the variety, as different types may have varying flavors and uses. It's important to specify the desired size and weight of the heads, as well as the intended use, whether for fresh consumption or processing. Additionally, inquire about the harvest season to ensure availability and freshness, and check for any certifications related to organic or sustainable farming practices.
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Cauliflower is low in calories and high in vitamins C, K, and B6, as well as fiber.
Store cauliflower in the refrigerator in a perforated plastic bag to maintain freshness.
Yes, cauliflower can be blanched and frozen for long-term storage.
Common varieties include white, purple, green, and orange cauliflower.
Fresh cauliflower should have tightly packed florets and firm, green leaves.
Yes, cauliflower can be used as a low-carb substitute for rice and flour in various recipes.