{"id":25427,"date":"2025-07-25T12:07:47","date_gmt":"2025-07-25T19:07:47","guid":{"rendered":"https:\/\/extension.wsu.edu\/skagit\/?p=25427"},"modified":"2025-12-18T15:30:31","modified_gmt":"2025-12-18T23:30:31","slug":"skagit-food-preservation-cauliflower","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/skagit\/2025\/07\/25\/skagit-food-preservation-cauliflower\/","title":{"rendered":"Skagit Food Preservation: Cauliflower"},"content":{"rendered":"\n

For a printable version of this page: Cauliflower<\/a><\/p>\n\n\n

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Cauliflower
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The cauliflower head is known as a \u201ccurd.\u201d Up to 80% of the cauliflower grown in Skagit is consumed in Oregon, Washington and British Columbia. A member of the brassica family, this versatile vegetable can be prepared in including steamed, riced, sauteed, or roasted. Even the green leaves at the base of cauliflower can be used just like cabbage.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n\n


Nutrition<\/h2>\n\n\n\n

Cauliflower, an extremely healthy vegetable, is a significant source of Vitamin C, Vitamin K, fiber, folate, and potassium.<\/p>\n\n\n\n

Selection<\/h2>\n\n\n\n

Select white or creamy-white, very fresh heads which are firm and compact. Avoid heads with discoloration or softness. Cauliflower also comes in hues other than white including purple, green, and orange. To clean, rinse the cauliflower with running water, scrubbing with hands or vegetable brush. If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoon salt per gallon water. Drain.<\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

To increase storage capacity, wrap a cauliflower head in a damp paper towel and store in a perforated plastic bag in the refrigerator. Using this method, cauliflower may be stored for 2-4 weeks.<\/p>\n\n\n\n

Measurements<\/h2>\n\n\n
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Freezing <\/h2>\n\n\n\n