Snowy white member of the Brassica family is mild flavored and needs gentle cooking, as over cooking causes the cauliflower to develop off flavors due to sulfer compounds. Standards of quality for Cauliflower: firm, white to cream color. Fresh green base leaves.  It does well in frosty weather and is available throughout the winter months. It is commonly used as a wrap for stuffed cabbage.

When purchasing and storing cauliflower, look for heads that are blemish free, tight and sound with no decayed or bruised spots. There should be no bruised or discolored or grey/yellow spots, no soft or decay damage. Cauliflower should not have a rice or granular look to it as this indicates age. Cauliflower should be heavy for its size, and not under 4 inches in diameter. Cauliflower keeps at 33 to 38 degrees F for two weeks. Cauliflower comes packed 9's, 11's, 16's count per 35/40 pound case box net, 45/50 pounds gross. The yield on cauliflower is 40% - for a 2 1/2 pound head, the yield is one pound of usable product. for a 35/40 pound crate you can expect 15 pounds of usable product or 75 3 ounce portions.