Cauliflower – Small (Approx. 300g-400g)

Also known as:
Phool gobhi, Phulkobi, Flower

Basic Information:
Cauliflower is a popular vegetable that gets its name from the Latin words caulis, for cabbage, and floris, for flower. While it is a commonly used vegetable in Indian cuisine, an approximate of only 45% of the flower is actually eaten.

Health & Nutritional Information: 
Cauliflower promotes heart health and lowers cholesterol levels. It has high-quality proteins and is peculiar in the stability of vitamin C after cooking. Cauliflower is rich in minerals such as potassium, sodium, iron, phosphorus, calcium and magnesium and is a good source of antioxidants as well. Cauliflower also improves bone health, skin texture, and hair health.

Best Uses:
Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or even eaten raw. When cooking, the outer leaves, although edible, and the thick stalks are typically removed, leaving only the florets. Cauliflower is a low-calorie, gluten-free alternative to rice and flour and so it is used extensively in popular diets like Keto and Paleo.

Season Update: Cauliflower turns yellow due to direct sunlight, sometimes you may also find worms in it. Do not get tense, clean ans boil it in salt water before cooking. Enjoy vitamin K and folet rich cauliflower meal.