CAULIFLOWER
our organic & conventional cauliflower
This versatile vegetable is a member of the Brassica oleracea family - whose members include broccoli, Brussels sprouts, kale, and kohlrabi. The heads grow in densely packed curds and are mostly white, although orange, purple, and green cauliflower also exist. It has a mild flavor with hints of sweet nuttiness that intensify when roasted. Cauliflower contains many nutrients, is high in fiber, a good source of antioxidants, and high in choline - which helps support bodily functions.
our growing program
We grow our organic and conventional cauliflower year-round. Organically, we pack our field-fresh cauliflower in 6ct, 12ct, and 16ct carton. Our conventional cauliflower is harvested in 9ct, 12ct, and 16ct cartons, wrapped or naked. Choosing our Pure Pacific Organic and Pacific labels let’s you know you’re getting quality product straight from the fields.
CONVENTIONAL SEASONALITY CHART
ORGANIC SEASONALITY CHART
shopping
Cauliflower should have compact curds in which bud clusters are not separated. Look for bright green and firmly attached leaves. Some small leaves extending through curds do not affect quality. Avoid cauliflower with bruising or black spots.
storing
Do not wash before you store cauliflower. To prevent moisture from developing in the curd, store with the stem down. It will keep up to one week if stored uncooked in a paper or plastic bag in the refrigerator.
preparing
Rinse cauliflower under cold water right before you are ready to use it. Remove and discard the outer leaves and the stalk. Cut or break the head into florets of desired size or slice into steaks.