How to select for best flavor:
Choose firm, compact heads that are white to cream-colored. Any leaves that are attached should be dark green and fresh-looking. Sometimes you will see heads that have leaves growing up through the white curds. This will not affect the taste. Sometimes they are marked down because they are less attractive and can be a good buy.
Avoid bruised heads or heads with dark spots. Loose, spread-out heads are over mature.
Peak of the season:
Cauliflower is available all year at a fairly stable price.
Like other members of the cabbage family, cauliflower is very nutritious. It is a good source of vitamins C and B complex. It also contains phosphorous, calcium, iron and protein. One cup of raw florets contains about 25 calories, almost no fat, and about 15 mgs. of sodium. Cooking reduces the vitamin C content slightly.
Cauliflower is a popular member of the cabbage family. It is especially popular in Italy where they grow green and purple varieties. These sometimes are available at markets in the U.S. and make a colorful treat.