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Cauliflower is a chameleon in the kitchen. Use our guide to make the most of this versatile vegetable.

Optimal Storage

  • Do not wash until ready to use.
  • Store in the original wrapping or in a breathable bag in the high-humidity drawer of the refrigerator.


  • Blanch florets, drain and dry, then freeze in an airtight container.
  • To use frozen cauliflower, roast it, steam it, or mix it into a casserole, soup, or frittata.

Root to Fruit

  • Use the green leaves at the base of cauliflower just as you would cabbage (or just throw into whatever you’re making with the cauliflower).
  • Eat the stalks! You can grate them and make a slaw, use in a stir-fry, or just chop and cook them. Depending on use, it helps to peel off the tough outer skin.


  • A yellowish coloring on cauliflower is from exposure to sun while growing and does not affect edibility.
  • Brown spots that appear are normal and harmless when small and light brown in color; if the appearance is not to your liking, use it to make dips and soups.