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  fin juin → fin octobre




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Did you know that cauliflower is an exclusively field vegetable and that each plant only produces one per year?

Did you know that cauliflower fell into oblivion between Antiquity and the 17th century? Indeed, it was very fond of the Greeks and then the Romans, but disappeared from the map until the Italians introduced it to France and until Louis XIV's gardener, La Quintinie, made it fashionable.< br>


Choose a firm cauliflower with very compact florets. Avoid white cauliflower with yellowish spots, a clear sign of lack of freshness. The leaves should be green and still crisp and the stem should be firm, not discolored and clean. Cauliflower heads with brown spots mean they are at the end of their life.


Store whole, unwashed cauliflower in the refrigerator, in a perforated plastic bag and/or in the crisper drawer, for up to five days after purchase. If cooked, cauliflower will only keep for 2 or 3 days. Sensitive to ethylene (natural gas given off by some fruits and vegetables), cauliflower does best if placed away from the apple, pear or avocado. Blanch for a few minutes, store in an airtight container, then freeze for longer storage.


To reap the full benefits of cauliflower, it is recommended to eat it raw or undercooked. Grated, crushed, roasted, mashed, the variations on cauliflower are endless. In addition, its green leaves are edible and pleasantly flavor soups and soups.

Stay healthy

Cauliflower is part of the cruciferous vegetable family, which includes broccoli, cabbage, Brussels sprouts, and bok choy, among others. This is a family of vegetables high in glucosinolates, compounds whose consumption has been linked to a reduced prevalence of cancers of the digestive tract and lung. Cauliflower is a good source of vitamin C, a vitamin with antioxidant properties. Consumption of foods rich in this vitamin contributes to the prevention of several cardiovascular diseases.
125 ml (½ cup) of raw white cauliflower ( 57g)
  • Calories 14 kcal -
  • Carbs 2.81g -
  • Dietary Fiber 1g (3.57%)
  • Vitamin C 27.2mg (30%)
  • Folate 32 mcg (8%)
  • Vitamin K 8.8µg (7%)
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